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Lambic, Brett & Bacteria

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WLP655 Belgian Sour Mix I Yeast
 
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SKU: 61500-655

WLP655 White Labs Belgian Sour Mix I Yeast

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.


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WLP644 Saccharomyces "Bruxellensis" Trois Yeast
 
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SKU: 61500-644

WLP644 Sacchromyces "Bruxellensis" Trois

This Belgian strain, used traditionally for 100% "Brettanomyces" fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

Originally thought to be a Brettanomyces strain, through genetic testing this strain was proved instead to belong to the Saccharomyces Genus.


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WLP645 Brettanomyces claussenii Yeast
 
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SKU: 61500-645

WLP645 White Labs Brettanomyces claussenii

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.


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WLP670 American Farmhouse Blend Yeast
 
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SKU: 61500-670

WLP670 White Labs American Farmhouse Blend

Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers.

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WLP630 Berliner Weisse Yeast
 
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SKU: 61500-630

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.


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WLP650 Brettanomyces Bruxellensis Yeast
 
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SKU: 61500-650

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.


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WLP653 Brettanomyces Lambicus Yeast
 
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SKU: 61500-653

High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.


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WLP665 Flemish Ale Blend Yeast
 
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SKU: 61500-665

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.


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WLP677 Lactobacillus Delbruickii Yeast
 
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SKU: 61500-677

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.


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WLP672 Lactobacillus Brevis Yeast
 
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SKU: 61500-672

WLP672 Lactobacillus Brevis


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