MFG & #
| Type
| Description | Substitution | | White Labs WLP022 | Essex Ale
| Flavorful British style yeast. Drier finish than many British ale yeast. Produces slightly fruity and bready character. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for classic British milds, pale ales, bitters, and stouts. Does not flocculate as much as WLP002 and WLP005. | -
| | White Labs WLP023 | Burton Ale
| From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey and pear. Great for all English styles, IPA's, bitters, and pales. Excellent in porters and stouts. | Wyeast 1275 Thames Valley Ale Yeast
| White Labs WLP025
| Southwold Ale | From Suffolk county, England. This yeast produces complex fruit and citrus flavors. Great for British bitters and pale ales. Slight sulfur is produced during fermentation, which will disappear with aging. Nov-Dec
| Wyeast 1335 British Ale Yeast II | | White Labs WLP026 | Premium Bitter Ale
| From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines. | | | White Labs WLP028 | Edinburgh Scottish Ale | Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales. This yeast can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
| | White Labs WLP029
| German Ale / Kölsch
| From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and Alt style beers. Good for light beers like blond and honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age and leave a super clean, lager like ale.
| | White Labs WLP033
| Klassic Ale
| Traditional English style, single strain yeast. Produces signature ester character, and does not mask hop character. Leaves ale with a slightly sweet malt character. Best for bitters, milds, porters, and stouts. Also good for Scottish style ales.
| | White Labs WLP036
| Dusseldorf Alt
| Traditional Alt yeast from Dusseldorf, Germany. Produces clean, slightly sweet alt beers. Does not accentuate hop flavor as WLP029 does.
| | White Labs WLP039
| Nottingham Ale
| British style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. Good top fermenting yeast strain, is well suited for top cropping (collecting). This yeast is well suited for pale ales, ambers, porters, and stouts.
| | White Labs WLP041
| Pacific Ale
| A popular ale yeast from the Pacific Northwest. The yeast will clear from the beer well, and leave a malty profile. More fruity than WLP002, English Ale Yeast. Good yeast for English style ales including milds, bitters, IPA, porters, and English style stouts.
| | White Labs WLP051
| California Ale V
| From Northern California. This strain is more fruity than WLP001, and slightly more flocculent. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
| Wyeast 1272 American Ale YeastII
| White Labs WLP060
| American Ale Blend
| Our most popular yeast strain is WLP001, California Ale Yeast. This blend celebrates the strengths of California- clean, neutral fermentation, versatile usage, and adds two other strains that belong to the same 'clean/neutral' flavor category. The additional strains create complexity to the finished beer. This blend tastes more lager like than WLP001. Hop flavors and bitterness are accentuated, but not to the extreme of California. Slight sulfur will be produced during fermentation.
| | White Labs WLP080
| Cream Ale
| This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light American lager style ale. A pleasing estery aroma may be perceived from the ale yeast contribution. Hop flavors and bitterness are slightly subdued. Slight sulfur will be produced during fermentation, from the lager yeast.
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