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Lambic, Brett & Bacteria

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WLP655 Belgian Sour Mix I Yeast
 
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SKU: 61500-655

A unique blend perfect for Belgian-style beers, it includes Brettanomyces and Saccharomyces yeasts and the bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

 

- Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale

- Attenuation: 70-85%

- Flocculation: Medium/Low

- Fermentation Temperature: 80-85°F (26-29°C)

- Alcohol Tolerance: 8-12%


Our price: CA$11.00
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WLP644 Saccharomyces "Bruxellensis" Trois Yeast
 
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SKU: 61500-644

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.

 

- Styles: IPA, Fruit Beer, Pale Ale, Lambic, Flanders Style Ale, Geuze, Gose, American Sour Beer

- Attenuation: Aprox 85%

- Flocculation: Low

- Alcohol Tolerance: 8-12%

- Fermentation Temperature: 70-85F (21-29°C)


Our price: CA$11.00
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WLP645 Brettanomyces claussenii Yeast
 
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SKU: 61500-645

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

 

- Styles: Lambic, American Sour Ale, Berlinner Weisse, Gose, Flanders Style Ale

- Attenuation: 70-85%

- Flocculation: Low

- Fermentation Temperature: 85°F (29°C)


Our price: CA$11.00
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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.

Our price: CA$11.00
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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.

 
- Styles: Berlinner Weisse, Gose, Lambic, American Sour
- Attenuation - 73-80%
- Flocculation - Medium
- Ferment Temp. - 68-72°F (20-22°C)
- Alcohol Tolerance - 5-10%

Our price: CA$11.00
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WLP650 Brettanomyces Bruxellensis Yeast
 
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SKU: 61500-650

A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.

 

- Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale

- Attenuation: 85%

- Flocculation: Low

- Fermentation Temperature: 85°F (29°C)

- Alcohol Tolerance: 8-12%


Our price: CA$11.00
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WLP653 Brettanomyces Lambicus Yeast
 
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SKU: 61500-653

This yeast has high-intensity Brettanomyces character, and defines the “Brettanomyces character” of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers. Also found in Flanders and sour brown ales.

 

- Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale

- Attenuation: 85%

- Flocculation: Low

- Fermentation Temperature: 85°F (29°C)

- Alcohol Tolerance: 8-12%


Our price: CA$11.00
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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.

 

- Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale

- Attenuation: 80-85%

- Flocculation: Low

- Fermentation Temperature: 68-80°F (20-26°C)

- Alcohol Tolerance: 8-12%


Our price: CA$11.00
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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.

 

- Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale

- Attenuation - 75-82%

- Flocculation - Low

- Optimum Ferment Temp. - 70-75°F

- Alcohol Tolerance - Medium-high

Our price: CA$11.00
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WLP672 Lactobacillus Brevis Yeast
 
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SKU: 61500-672

This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below 107°F (40°C).

 

- Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale

- Attenuation - 80%

- Flocculation - Low

- Optimum Ferment Temp. - 70-75°F

- Alcohol Tolerance - 5-10%

Our price: CA$11.00
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