Yeast Liquid White Lab

WHITE LABS PRODUCT CATALOG
Advancing fermentation. Cultivating community.
V.9.3
What began as homebrewers searching for higher quality yeast quickly grew into a
team of dedicated biochemists exploring new ways to advance brewing altogether.
Today, White Labs stands at the intersection of science, education and craft.
Constantly striving for perfection, and in the process continually raising the
bar in the art of fermentation.
Every day, we set out on a single mission: to stretch the limits of science in order
to set new standards in purity and freshness.
From the industry’s first pitchable liquid yeast, to a complete revolution in the way
it’s propagated and packaged, our innovative spirit is tireless.
Our belief is that creating the best products goes hand-in-hand with making the best
use of them. This has inspired a culture of education and collaboration with brewers,
distillers and winemakers the world over.
At White Labs, our core business is making pure pitchable

yeast for beer, wine, cider and spirits. We also supply testing,
conduct educational seminars and classes and consult on a
variety of topics for these industries. It all started more than
22 years ago with a hobby of homebrewing and the simple
desire to make something better.
I was lucky to befriend other homebrewers who would

become some of the world’s greatest professional brewers,
and they needed a better supply of yeast at a time when
Chris White, Ph.D.
pure cultures were not readily available. Yeast is easy to
make but very hard to make well, and any imperfections
can be detected, which makes using fresh pure cultures
extremely important.
As a graduate student at the University of California, San

Diego, I was working in a yeast lab so my homebrewing
friends would ask me to make a little brewer’s yeast on the
side. When I graduated with a Ph.D. in biochemistry, I never
looked back and started White Labs in 1995. Today we have
more than 100 employees, and offices in San Diego, CA;
Davis, CA; Boulder, CO; Asheville, NC; Copenhagen, Denmark
and Hong Kong, China.
I hope we have the opportunity to serve you.
Dr. Chris White

Founder, President & CEO
White Labs, Inc.
Table of Contents
Introduction page 2
> White Labs Introduction
> Table of Contents
> White Labs Pitchable Liquid Yeast
About Us page 5
> Your Partner in the Industry > White Labs Packaging Options
> The White Labs Difference • White Labs PurePitch®
> White Labs Yeast • Homebrew
> White Labs Strain Collections • Professional
• Core Strains > White Labs Industry Offerings
• Vault Strains • Beer
• Private Strains • Wine/Mead/Cider
> How We Make Yeast • Spirits
• Kombucha
Core Strains page 10

> Ale Yeast > Kombucha
> Distilling Yeast > Lager Yeast
> Speciality/Belgian Yeast > Domestication and Divergence of Saccharomyces
> Wild Yeast and Bacteria cerevisiae Beer Yeasts
> Wine/Mead/Cider Yeast
Vault Strains page 19
> Ale Yeast > Lager Yeast
> Speciality/Belgian Yeast > Private Strains
> Wild Yeast and Bacteria > Domestication and Divergence of Saccharomyces
> Wine/Mead/Cider Yeast cerevisiae Beer Yeasts
Products page 23
> Dry Yeast for Distilling > Yeast Nutrients
• Turbo Yeast > Fermentation Enzymes
• Active Dry Yeast by Lallemand
Services page 26
> Yeast Banking Services > Consulting Services
> Technical Services > Analytical Services & Testing
• Analytical Equipment
Supplies page 32
> Lab Kits > Pre-Made Selective Media
> Media Culture Reference Guide > Laboratory Supplies
> Dry Media > Ferm Flask
Resources page 35
> Recommendations for White Labs > Making a Starter Recommendation
Pitchable Yeast Cultures > Wine Yeast Culture Build-up for Fermentation
> Guide to White Labs Yeast Sizing (1,000 Gallons)
> Size Recommendation by > Distilling Yeast Usage and Culture Build-up
Starting Gravity for Fermentation
> Collection, Storage and Repitching > Fermentation for Distilling Worksheet
Yeast for Professionals > Educational Materials
> Lager Yeast Options for the Craft Brewer
> Making a Yeast Starter - Technique
for Homebrew
Contact Us page 41
> Locations > Shipping Information
> Tasting Room Locations > Guarantees and Terms of Service
> How to Order
whitelabs.com | 888.593.2785
– page 4 – Order at: yeastman.com
Your Partner in the Industry
White Labs’ mission is to make the best pure liquid yeast, services and education accessible to professionals and
enthusiasts across all fermented food and beverage industries. White Labs has devoted more than 22 years to
providing you with the best in yeast, nutrients, enzymes, education and analytical testing. We are committed to
not only giving you the highest quality pure liquid yeast cultures, but being your partner in creating the best
products possible. We are enthusiastic about the science of beer, winemaking, cider making and distilling.
White Labs offers a range of educational classes and seminars throughout the world. For the latest education
information, please visit whitelabs.com/education.
White Labs also offers customer programs for professionals, retailers and homebrewers. For more information
on these programs, please visit whitelabs.com.
The White Labs Difference

At White Labs, our team is committed to helping foster the science and creativity that propels our industry. We
cultivate a community whose boundaries are limitless and we enrich those ambitions by providing our customers
with the best possible products and services. We encourage collaboration and innovation within our company and
throughout the industry.
PERFORMANCE: INNOVATION: SUPPORT:

• White Labs yeast boasts the • White Labs produces the • The White Labs team is accessible
highest concentration (cells/mL) purest yeast available thanks and eager to assist you - whether
of yeast in the industry. to FlexCell™ technology, which it’s placing an order or a technical
allows liquid yeast to be grown support question.
• Yeast is propagated in all-grain and delivered in the same
wort which provides the perfect package. • Employees are microbiologists,
nutrients for growth and brewers, educators and
• The industry’s first pitchable
performance. members of many industry
yeast is delivered in patented
trade organizations and available
PurePitch® packaging.
• Cultures are grown in small to answer a range of questions
batches over a 17-day period • An in-house Research & for any skill level.
to ensure the yeast is in optimal Development team conducts
physiological condition for highest tests, generates data and • White Labs Analytical Lab is
viability and multiple reuses. implements ideas, based on TTB beer and wine-certified and
the feedback provided by partners with Siebel Institute of
• White Labs is inspected YOU—our valued customers. Technology to provide a wide
by the Food and Drug range of testing services.
Administration as a registered • Yeastman.com offers
convenient, one-of-a-kind
ABOUT US
facility and participates in • Educational workshops are held
good manufacturing practices. online ordering by providing throughout the year and cover
inventory information and a variety of topics in locations
• Yeast is tested at more than 36 instant availability of our around the world.
points during the production many strains.
cycle and results are available • White Labs proudly sponsors
through a Certificate of Quality industry events and are often
report available online. presenters on topics relating to
yeast, brewing, homebrewing
• Yeast is stored in optimal and microbiology.
temperature-controlled
environments from production
to packaging and shipping.
888.593.2785 – page 5 –
White Labs Yeast
White Labs produces pure liquid yeast in
premier beer regions in the U.S. and Europe
and is dedicated to making fresh yeast cultures
accessible to all in the fermentation industry.
Due to our multiple production locations and
online ordering options, White Labs offers
immediate ordering and quick delivery.
The heart of White Labs is our yeast offerings,

knowledge and support. Our library of strains
has been built through a variety of means – from
breweries to yeast banks around the world. The
yeast is kept cryogenically frozen maintaining
the integrity of the original sample.
In 2015, White Labs invested in a 24-hectoliter

brewhouse that provides all-grain wort to
propagate all our yeast cultures. The brewery also supplies beer for our San Diego, Boulder and Asheville Tasting
Rooms. The brewhouse allows us to use our yeast strains and gather data firsthand. That data is published on our
website and translated in the information we provide our professional and homebrewing customers.
Through our Research and Development team, White Labs has done extensive research on the differences between
dry yeast and liquid yeast. Liquid yeast has enhanced esters, higher flocculation, more concentrated yeast pack and
higher viability after fermentation. Additionally, professional brewers can get multiple generations from liquid yeast
which reduces the overall cost. Yeast contributes more than 500 flavor and aroma compounds and the use
of lab-grown, high-quality liquid yeast creates a cleaner more complex final product. All White Labs yeast comes
with a guarantee that each culture has met our strict quality control standards.
VS
ABOUT US
• Higher fusel alcohols and • Highest possible purity

acetaldehyde
• Enhanced esters
• Phenolic characteristics possible
• More concentrated yeast pack
• Lower viability and flocculation
• Higher viability after fermentation
• Muted flavor and aromas
• Multiple generational use
• Higher flocculation

White Labs Strain Collections
White Labs’ strains are categorized as either Core Strains, Vault Strains or Private Strains.
Core
Core Strains are composed of 86 beer, wine and distilling yeast strains including wild yeast and bacteria as well as
WLP600 Kombucha SCOBY. These strains are grown year-round with a production lead time of 1 to 17 days. The
Core Strains are available to professionals, retailers and homebrewers.
Vault
White Labs Vault Strains are a collection of specialty strains curated during the more than 22 years White Labs has
been in business. Vault Strains rotate and availability depends on whether the customer is a professional, retailer or
homebrewer. For a current list of strains and availability, please visit whitelabs.com/yeastbank.
How We Make Yeast

Private
Private Strains are yeast
cultures that are banked by
individual customers for future
use. White Labs will test, isolate,
store and propagate your yeast.
Every Private Strain is analyzed
for microbial organisms. The
fermentation of the original
culture is monitored
to ensure optimal performance
and then cryogenically frozen
for a customer to use in the
future. Private strains have a
production lead time of 17 to 30
days and requires a minimum
order of I.5L.
Lastly, White Labs contract

manufactures liquid wine
yeast for Enartis and produces
rare yeast and bacteria strains
for The Yeast Bay and select
Siebel Institute of Technology
yeast strains.
ABOUT US
888.593.2785 – page 7 –
White Labs Packaging Options
White Labs offers two packaging options for homebrewers and professionals. The development of PurePitch® was,
and still is, an industry changing advancement that we are very proud to have accomplished. We ship a majority of
our yeast in PurePitch®; however, we still have traditional packaging for some of our strains.
White Labs PurePitch ®
Proudly producing the industry’s first pitchable yeast, White Labs yeast boasts higher cell counts and innovated
PurePitch® packaging which, has never been exposed to the environment after inoculation. Our patented FlexCell™
process for making yeast involves growing and shipping the yeast in the same container, from homebrew to
professional sizes.
Homebrew
Retailers and homebrewers will see two packaging options
depending on the strain. While we produce most of our
strains in PurePitch®, blended strains will continue to be
packaged in vials as we work on a way in which we can
use the FlexCell™ technology to blend different strains.
Additionally, our wild yeast and bacteria strains go through
a unique process that has not been incorporated into
PurePitch® so these strains will be in vials for the near future.
Professional
Professionals have two ordering options, PurePitch® or
Custom Pour. If you select the PurePitch® packaging
option while ordering, we may send you multiple
PurePitch® packages or deliver your order in sterile
containers based on our current packaging offerings for
that strain. Blended strains will continue to be packaged
in sterile containers as well as wild yeast and bacteria and
some small batch strains. Private and Vault Strains require
a minimum order of 7BBL (1.5L) and will be packaged in
sterile bottle(s) or carboy(s).
ABOUT US
If you select Custom Pour you are guaranteed delivery in sterile bottle(s) or carboy(s). The FlexCell™ process
will still be used to propagate the yeast, but once it’s ready to be packaged, it will be aseptically poured by our
laboratory staff into a sterile container. Custom pours incur additional costs due to increased handling and sterile
packaging and may result in increased lead times.

White Labs Industry Offerings
Beer
White Labs started by making pure liquid yeast for homebrewers and then quickly grew to offering the same pure
liquid yeast to professionals. White Labs offers the following products and services to customers in the brewing
community:
• Pure liquid yeast, including wild yeast and bacteria

• Test kits
• Enzymes and nutrients
• Consulting services
• Private strain banking
• Educational workshops
• TTB beer-certified analytical laboratory
tests and services
• Online resources and information
• Laboratory equipment and supplies
Wine/Mead/Cider
White Labs is one of the largest producers of liquid wine yeast in America, offering a number of strains for all
varietals as well as strains for the production of mead and cider. The company offers the following products
and services to customers in the winemaking community:
• Pure liquid yeast • Laboratory equipment and supplies

• Malolactic cultures • Test kits
• Enzymes and nutrients • Consulting services
• Native Yeast Program - isolate your own • Educational workshops
culture to produce fresh, pure liquid cultures • Online resources and information
• Services for sparkling wine producers who have • TTB wine-certified analytical laboratory
special yeast and fermentation needs tests and services
Spirits
In past decades, the use of large batch dry strains in America and Europe eroded some of the flavor profiles that
came with the use of liquid cultures. White Labs and our customers are reviving these flavor profiles with the use
of fresh liquid yeast. White Labs offers the following products and services to customers in the spirits community:
• Pure liquid yeast • Analytical laboratory tests and services

• Dry yeast through distribution of Lallemand products • Consulting services
• Enzymes and nutrients • Educational workshops
ABOUT US
Kombucha
With the growing popularity of the fermented beverage kombucha, White Labs has grown its offerings
for kombucha producers. White Labs offers the following products and services to customers in the
kombucha community:
• WLP600 Kombucha SCOBY
• Consulting services
• Analytical laboratory tests and
services
• Educational workshops
888.593.2785 – page 9 –
Alcohol Tolerance Table: Style Recommendation Icon Key:
ALE DISTILLING
SPECIALTY/BELGIAN CIDER
Low Very High
WILD YEAST
MEAD
AND BACTERIA
LOW: 2-5%
MEDIUM: 5-10% LAGER WINE
MEDIUM TO HIGH: 8-12%
HIGH: 10-15% KOMBUCHA
VERY HIGH: OVER 15%
Available to
Production retailers and
lead time is homebrewers in
Grown 1-17 days. Available homebrew-sized
WHITE LABS CORE STRAINS year-round. to professionals PurePitch® or vial
in PurePitch® packaging.
or Custom Pour
packaging.
See page 35 for Size Recommendation by Starting Gravity.
ALE YEAST
Product Style Alcohol Attenuation Flocculation Optimum

Recommendation Tolerance Fermentation
Temperature
WLP001 Our best-selling yeast is famous for its clean flavors, balance, and ability to be used in almost any style
California of ale. It is extremely versatile and accentuates hop flavors well. A great all-purpose strain and a
Ale Yeast® hardy fermenter.
High 73-80% Medium 68-73°F (20-23°C)
WLP002 A classic ESB strain from one of England’s largest independent breweries. This yeast is best suited for
English English-style ales, including milds, bitters, porters, and English-style stouts. It produces a very clear beer
Ale Yeast with some residual sweetness.
Medium 63-70% Very High 65-68°F (18-20°C)
WLP004 This yeast is from one of the oldest stout-producing breweries in the world. It yields just a hint of diacetyl
CORE STRAINS
Irish Ale balanced by light fruitiness and slightly dry crisp character. Great for Irish ales, stouts, porters, browns,
Yeast reds, and a very interesting variety of pale ale.
Medium to High 69-74% Medium to High 65-68°F (18-20°C)
WLP005 This yeast is a little more attenuative than WLP002. Like most English strains, it produces malty beers.
British Ale Excellent for all English-style ales, including bitters, pale ales, porters and browns.
Yeast
Medium 67-74% High 65-70°F (18-21°C)
WLP007 A clean, highly flocculent, and highly attenuative yeast. It’s similar to other English strains in flavor profile
Dry English but is 10% more attenuative, which eliminates residual sweetness and makes the yeast well suited for
Ale Yeast high-gravity ales. It also reaches terminal gravity quickly. Will reach 80% attenuation, even w ith up to 10%
ABV beers. A great choice for IPAs, pale ales, and bigger stouts.
WLP008 This strain can be used to reproduce many American versions of classic beer styles and has been gaining
East Coast popularity for its use in East Coast IPAs. Possesses similar neutral character of WLP001 but with less
Ale Yeast attenuation, less accentuation of hop bitterness, decreased flocculation, and a little tartness. This yeast
can also be used in golden, blondes, honeys, pales and German altbier-style ales.
Medium 70-75% Low to Medium 68-73°F (20-23°C)


Temperature
WLP009 This yeast produces a clean, malty beer with pleasant ester characters that can be described as “bready.”
Australian It ferments successfully and cleanly at higher temperatures, combined with good flocculation and
Ale Yeast good attenuation.
Medium 70-75% High 65-70°F (18-21°C)
WLP011 A malty northern European-origin ale yeast. Its low ester production gives it a clean profile, with little to
European no sulfur production. Low attenuation helps to contribute to the malty character. Good for altbiers,
Ale Yeast Kölsch-style ales, malty English-style ales, and fruit beers.
Medium 65-70% Medium 65-70°F (18-21°C)
WLP013 Dry, malty ale yeast. Provides a complex oak-ester character to your beer, and hop bitterness comes
London through well. It is well suited for classic British-style pale ales, bitters, and stouts. Does not flocculate as
Ale Yeast much as WLP002 and WLP005.
Medium 67-75% Medium 66-71°F (19-22°C)
WLP023 From the famous brewing town of Burton upon Trent, England, this yeast is packed with character.
Burton Ale It provides delicious, subtle flavors like apple, clover honey, and pear. Great for all English styles,
Yeast IPAs, bitters and pales. Also excellent in porters and stouts.
Medium 69-75% Medium 68-73°F (20-23°C)
WLP028 Scotland is famous for its strong, malty beers. This yeast can reproduce complex and flavorful Scottish-
Edinburgh style ales, and can also be an everyday strain, similar to WLP001. Hop character is not muted with this
Scottish strain, as it is with WLP002.
Ale Yeast
Medium to High 70-75% Medium 65-70°F (18-21°C)
WLP029 From a small brewpub in Cologne, Germany, this yeast works great in Kölsch and altbier-style beers.
German/Kölsch Good for light styles like blondes and honeys. Accentuates hop flavors, similar to WLP001. Minimal sulfur
Ale Yeast produced during fermentation will disappear with age and leave a super clean, lager-like ale. Does not
ferment well below 62°F (17°C) except during peak fermentation.
Medium 72-78% Medium 65-69°F (18-21°C)
WLP036 Traditional altbier yeast from Düsseldorf, Germany. Produces clean, slightly sweet altbier styles. Does not
Düsseldorf accentuate hop flavor as WLP029 does.
Alt Ale Yeast
Medium 65-72% Medium 65-69°F (18-21°C)
WLP041 A popular ale yeast from the Pacific Northwest, this yeast clears well from the beer and provides a
Pacific Ale malty profile. More fruity than WLP002. A good yeast for English-style ales, including milds, bitters,
Yeast IPAs, porters, and English-style stouts.
Medium 65-70% High 65-68°F (18-20°C)
CORE STRAINS
WLP051 From Northern California, this strain is fruiter than WLP001 and slightly more flocculent. Attenuation is
California V lower, resulting in fuller-bodied beers than WLP001.
Ale Yeast
WLP060 This blend celebrates the strengths of WLP001—clean, neutral fermentation and versatile usage—
American Ale and adds two other strains that belong to the same ‘clean/neutral’ flavor category. The additional
Yeast Blend strains create complexity in the finished beer. This blend tastes more lager-like than WLP001. Hop flavors
and bitterness are accentuated, but not to the extent of WLP001. A slight amount of sulfur is produced
during fermentation.
WLP080 This is a blend of ale and lager yeast strains. The strains work together to create a clean, crisp, light
Cream Ale American lager-style ale. A pleasing estery aroma may be perceived from the ale yeast contribution.
Yeast Blend Hop flavors and bitterness are slightly subdued. A slight amount of sulfur is produced from the lager
yeast during fermentation.
888.593.2785 – page 11 –

Temperature
WLP085 A blend of British ale yeast strains designed to add complexity and attenuation to your ale. Moderate
English Ale fruitiness and mineral-like character, with little to no sulfur. Drier than WLP002 and WLP005, but with
Yeast Blend similar flocculation properties. This yeast is suitable for English pale ales, bitters, porters, stouts and IPAs.
Medium 69-76% Medium to High 68-72°F (20-22°C)
WLP090 A super clean, very fast fermenting strain. A low ester-producing yeast that results in a balanced
San Diego neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar
Super Ale Yeast to WLP001, but generally ferments faster.
High 76-83%+ Medium to High 65-68°F (18-20°C)
WLP095 This yeast is great in Northeastern style IPAs because it throws a little personality and body into your
Burlington beer. Esters are higher than WLP001 and this strain has been known to result in more diacetyl
Ale Yeast increasing the temperature at the end of fermentation is suggested.

Very High >80% Medium 65-68°F (18-20°C)

WLP099 From England, this yeast can ferment up to 25% alcohol when used correctly. It produces ester
Super High characters that increase with increasing gravity. Malt character dominates at lower gravities. To achieve
Gravity Ale >25% ABV, sugar needs to be fed over the course of the fermentation.
Yeast
Very High >80% Medium 65-68°F (18-20°C)

DISTILLING YEAST

Temperature
WLP045 A strain that has been widely used for Scotch whisky production since the early 1950s. This yeast
Scotch produces a complex array of ester compounds and fusel oils, as well as some spicy clove character.
Whisky Yeast Suitable for Scotch or American-style whiskeys.
High 75-80% Medium 72-77 °F (22-25°C)
WLP050 Suitable for American-style whiskeys and bourbons, this strain is famous for creating rich, smooth flavors.
Tennessee A clean and dry-fermenting yeast that will tolerate high alcohol concentrations (up to 15% ABV). Ester
Whiskey Yeast production is low.
CORE STRAINS
High 75-80% Medium 75-79°F (24-26°C)
WLP065 A yeast strain that produces a low ester profile and moderate fusel oils. It is temperature and alcohol
American tolerant and suitable for American-style whiskeys using barley or corn bases.
Whiskey Yeast
High 75-80% Medium 75-82°F (24-28°C)
WLP070 From a traditional distillery in the heart of Bourbon Country, this strain produces a malty caramel
Kentucky character with a balanced ester profile. Suitable for bourbons or other American whiskeys with barley,
Bourbon Yeast rye, or corn base grains.
High 75-80% Medium 72-77°F (22-25°C)
WLP078 Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and
Neutral Grain temperature tolerant.
Yeast
High 77-84% Medium 76-85°F (24-29°C)

SPECIALTY / BELGIAN YEAST

Temperature
WLP300 This famous German yeast strain is used in the production of traditional, authentic wheat beers. It
Hefeweizen produces banana and clove notes and leaves the desired cloudy look of traditional German wheat beers.
Ale Yeast
Medium 72-76% Low 68-72°F (20-22°C)

WLP320 Unlike WLP300, this yeast produces very slight banana and clove notes. It produces some sulfur, but is
American otherwise a clean-fermenting yeast that does not flocculate well, producing a cloudy beer.
Hefeweizen
Ale Yeast Medium 70-75% Low 65-69°F (18-21°C)

WLP351 This is former Yeast Lab W51, a strain acquired from Dan McConnell, a well-known expert in yeast
Bavarian management. The description originally used by Yeast Lab still fits: “This strain produces a classic
Weizen Ale German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves.”
Yeast
Medium 73-77% Low 66-70°F (19-21°C)
WLP380 High phenolic clove aroma and flavor, with minimal banana. Also produces refreshing citrus and apricot
Hefeweizen notes for a crisp, drinkable hefeweizen. Less flocculant than WLP300, and sulfur production is higher.
IV Ale Yeast
Medium 73-80% Low 66-70°F (19-21°C)
WLP400 A strain producing a highly phenolic aroma, it is the original yeast used to produce witbier in Belgium.
Belgian Wit

Ale Yeast Medium 74-78% Low to Medium 67-74°F (19-23°C)
WLP410 Less Belgian-like phenolic than WLP400 and more spicy. Will leave a bit more sweetness. Flocculation is
Belgian Wit higher than WLP400. Used to produce Belgian witbier, spiced ales, wheat ales, and specialty beers.
II Ale Yeast
WLP500 From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness
Monastery and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels.
Ale Yeast Lower temperatures (65-67°F/18-19°C) will result in less fruity and more earthy beers.

High 75-80% Low to Medium 65-72°F (18-22°C)
WLP510 A high-gravity ale yeast similar to WLP500 that produces dry beer with a slight acidic finish. More clean
Bastogne fermentation character than WLP500 or WLP530 and not as spicy as WLP530 or WLP550. Excellent
Belgian yeast for high-gravity beers, Belgian ales, dubbels and trippels.
Ale Yeast
High 74-80% Medium 66-72°F (19-22°C)
WLP530 Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). An excellent yeast for
Abbey high-gravity beers, Belgian ales, dubbels and trippels.
Ale
Yeast High 75-80% Medium to High 66-72°F (19-22°C)
CORE STRAINS
WLP540 For use in Belgian-style ales, dubbels, trippels and specialty beers. Fruit character is medium, in between
Abbey IV WLP500 (high) and WLP530 (low).
Ale Yeast
High 74-82% Medium 66-72°F (19-22°C)
WLP545 From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and
Belgian Strong spicy phenolic characters. Typically results in a dry but balanced finish. It is well suited for Belgian dark
Ale Yeast strongs, abbey ales, and Christmas beers.
High 78-85% Medium 66-72°F (19-22°C)
WLP550 Saisons, Belgian ales, Belgian reds, Belgian browns, and witbiers are just a few of the classic Belgian styles
Belgian that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less
Ale Yeast fruitiness than WLP500.
WLP565 A classic saison yeast from Wallonia that produces earthy, peppery, and spicy notes, and is also
Belgian Saison slightly sweet. For high-gravity saisons, brewers may wish to dry the beer with an alternate yeast
I Ale Yeast added after 75% fermentation.
Medium 65-75% Medium 68-75°F (20-24°C)
888.593.2785 – page 13 –

Temperature
WLP566 Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with clove-like
Belgian Saison characteristics in finished beer flavor and aroma. Ferments faster and more consistently than WLP565.
II Ale Yeast
Medium 78-85% Medium 68-78°F (20-26°C)
WLP568 This blend melds Belgian-style ale and saison strains. The strains work in harmony to create complex
Belgian-Style fruity aromas and flavors. Phenolic, spicy, earthy and clove-like flavors are also produced. The blend of
Saison Ale yeast strains encourages complete fermentation in a timely manner.
Yeast Blend
Medium 70-80% Medium 70-80°F (21-27°C)
WLP570 From East Flanders, a versatile yeast that can produce light Belgian ales to high-gravity Belgian beers
Belgian Golden (up to 12% ABV). A combination of fruity and phenolic characteristics dominate the flavor profile.
Ale Yeast Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
High 73-78% Low 68-75°F (20-24°C)
WLP575 A blend of two monastery-type yeast strains and one Belgian ale-type yeast. This creates a versatile blend
Belgian-Style that can be used for monastery-style beer or myriad beers that can be described as “Belgian type.”
Ale Yeast Blend
WLP590 A unique yeast strain that creates farmhouse-style beers with a phenolic “bite” and moderate ester
French Saison compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and
Ale Yeast highly attenuating.
Medium 73-80% Medium 69-75°F (20-24°C)
WLP644 This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with
Saccharomyces delicate mango and pineapple characteristics. It can also be used to produce effervescence when
“bruxellensis” bottle-conditioning. Ferments quicker than typical Brettanomyces strains.
Trois
Medium to High 85%+ Low 70-85°F (21-30°C)
WILD YEAST AND BACTERIA


Temperature
WLP630 A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable
Berliner beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.
Weisse Blend
Medium 73-80% Medium 68-72°F (20-22°C)
CORE STRAINS
WLP645 Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity
Brettanomyces Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity,
claussenii pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.
Medium to High 70-85% Low 85+°F (30°C+)
WLP648 The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain, used for all-
Brettanomyces Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a
bruxellensis primary fermentation strain.
Trois
Vrai Medium to High 85%+ Low 70-85°F (21-30°C)

WLP650 A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates
Brettanomyces medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary
bruxellensis fermentation and bottling to produce the signature flavor of its beer.
Medium to High 85%+ Low 85°F+ (30°C+)

WLP653 This yeast has high-intensity Brettanomyces character, and defines the “Brettanomyces character” of
Brettanomyces horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic-style
lambicus beers. Also found in Flanders and sour brown ales.
Medium to High 70-85% Low 85°F+ (30°C+)


Temperature
WLP655 A unique blend perfect for Belgian-style beers, it includes Brettanomyces and Saccharomyces yeasts
Belgian and the bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous
Sour 1 Mix fermentations similar to those found in Belgian-style ales.
Medium to High 70-80% Low to Medium 80-85°F (27-29°C)
WLP661 This is a cocci bacteria known for its souring capabilities through the production of lactic acid. Perfect
Pediococcus for adding to any sour program, it is a high diacetyl producer and slow growing.
damnosus
Medium to High 65% Low 70-75°F (21-24°C)
WLP665 Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A
Flemish Ale proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus
Yeast Blend bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655.
Medium to High 80-85%+ Low to Medium 68-80°F (20-27°C)
WLP670 Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates
American a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse
Farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, saisons, and other Belgian-inspired beers.
Yeast Blend
Medium 75-72% Medium 68-72°F (20-22°C)
WLP672 This is a rod-shaped Lactobacillus bacteria used for souring beers. Typically producing more lactic acid
Lactobacillus than Lactobacillus delbrueckii, it is a great addition to any sour program. Recommended usage below
brevis 107°F (40°C).
Medium 80% Low 70-75°F (21-24°C)
WLP675 Used to convert malic acid to lactic acid, which decreases wine acidity and helps to soften final flavors
Malolactic in wine.
Cultures
Very High n/a n/a >70°F (21°C)
WLP677 This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner
Lactobacillus Weisses, sour brown ales and guezes.
delbrueckii
Medium 75-82% Low 70-75°F (21-24°C)
WINE / MEAD / CIDER YEAST

Product Style Wine Type Alcohol Fermention Optimum

Recommendation Tolerance Speed Fermentation
CORE STRAINS
Temperature
WLP700 Creates green almond, Granny Smith apple and nougat characteristics found in sherry. Develops a
Flor Sherry film (flor) on the surface of the wine. For use in secondary fermentation.
Wine Yeast
sherry, port, Madeira and sweet styles 16% Slow >70°F (21°C)

WLP705 Produces a full-bodied sake character and subtle fragrances. For use in rice-based fermentations;
Sake Yeast typically used in conjunction with koji (to produce fermentable sugar).
sake 16% Moderate >70°F (21°C)
WLP707 Produces fruity and complex aromas and is reliable for difficult fermentations. Isolated from pinot noir
California Pinot grapes in Davis, CA.
Noir Wine Yeast
hardy red varietals and 16% Fast 60-90°F (16-32°C)
aromatic white varietals
WLP709 Traditional strain used in Ginjo-shu production because of its development of high-fragrance components.
Sake #9 Yeast For use in rice-based fermentations; a fairly strong fermenter, but produces a foamless fermentation.
sake 16% Moderate 62-68°F (17-20°C)
888.593.2785 – page 15 –
Product Style Wine Type Alcohol Fermention Optimum

Recommendation Tolerance Speed Fermentation
Temperature
WLP715 Classic yeast that is neutral in character and a strong fermenter.

Champagne

Yeast sparkling wine, cider, dry mead 17% Fast 70-75°F (21-24°C)
and dry wines
WLP718 A Champagne isolate used for complexity in white wines. Contributes elegance, especially in barrel-
Avize fermented chardonnays.
Wine Yeast
white wine varietals 15% Fast 60-90°F (16-32°C)
WLP720 Slightly fruity and leaves more residual sweetness than WLP715. This strain will tolerate alcohol
Sweet Mead/ concentrations up to 15%.
Wine Yeast
sweet mead, cider, 15% Moderate 70-75°F (21-24°C)
blush wines,
gewürztraminer,
Sauterne and riesling
WLP727 High fruit ester production. German in origin and cold tolerant.
Steinberg-
Geisenheim riesling, gewürztraminer and 14% Moderate 50-90°F (10-32°C)
Wine Yeast fruity white wines
WLP730 Dry wine yeast with slight ester production and low sulfur dioxide production, which enhances varietal
Chardonnay character.
White Wine
Yeast
white and blush wines, including Chablis, 14% Moderate 50-90°F (10-32°C)
chenin blanc, sémillon and sauvignon blanc
WLP735 Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer.
French White
Wine
Yeast white wine varietals 16% Fast 60-90°F (16-32°C)
WLP740 Neutral character with low fusel-alcohol production. Ferments dry.

Merlot Red
Wine
Yeast merlot, shiraz, pinot noir, chardonnay, 18% Fast 60-90°F (16-32°C)
cabernet, sauvignon blanc and sémillon
WLP749 German red wine yeast that is cold tolerant. Produces spicy fruit aromas.
Assmannshausen
Wine
Yeast pinot noir, zinfandel and hardy red varietals 16% Moderate 50-90°F (10-32°C)
WLP750 Classic Bordeaux yeast with a rich, smooth flavor profile.

French Red
Wine
Yeast hardy red varietals 17% Fast 60-90°F (16-32°C)
CORE STRAINS
WLP760 A versatile strain for full-bodied red wines with ester production that complements dry aromatic
Cabernet Red white wines.
Wine Yeast
merlot, chardonnay, Chianti, 16% Moderate 60-90°F (16-32°C)
chenin blanc and sauvignon blanc
WLP770 Emphasizes fruit aromas in barrel fermentations. Posesses a high nutrient requirement to avoid volatile
Suremain acidity production.
Burgundy

Wine Yeast hardy red varietals 16% Moderate 60-90°F (16-32°C)
WLP775 Classic cider yeast that ferments dry, but retains the flavor from apples.
English
Cider Yeast
dry cider 13% Moderate 68-75°F (20-24°C)

KOMBUCHA
Recommendation
Tolerance Fermentation
Temperature
WLP600 A symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha.
Kombucha
SCOBY
N/A N/A N/A 72°F (22°C)
LAGER YEAST
Optimum
Style Alcohol
Product Attenuation Flocculation Fermentation
Recommendation Tolerance
Temperature
WLP800 A classic pilsner strain from the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited
Pilsner for European pilsner production.
Lager Yeast
WLP802 A pilsner lager yeast from southern Czech Republic. Produces dry and crisp lagers with low diacetyl
Czech ěě production.
Budějovice
Medium 75-80% Medium 50-55°F (10-13°C)
Lager Yeast
WLP810 This yeast is used to produce the “California Common” style beer. A unique lager strain, it has the ability
San Francisco to ferment up to 65°F (18°C) while retaining lager characteristics. Can also be fermented down to 50°F
Lager Yeast (10°C) to produce märzens, pilsners and other style lagers.
Medium to High 65-70% High 58-65°F (14-18°C)
WLP820 This yeast produces a very malty, bock-like beer. It does not finish as dry as WLP830. It’s much slower
Oktoberfest/ in the first generation than WLP830, so we encourage using a larger starter during the first generation
Märzen Lager or scheduling a longer lagering time.
Yeast
WLP830 Our highly popular lager yeast is one of the most widely used lager strains in the world. Very malty
German and clean, and great for all German lagers, pilsners, Oktoberfests, and märzens.
Lager Yeast
Medium 74-79% Medium 50-55°F (10-13°C)
WLP833 From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and
German Bock hop character. The excellent malt profile makes it well suited for bocks, dopplebocks, and Oktoberfest-
CORE STRAINS
Lager Yeast style beers. A very versatile lager yeast, it is so well balanced that it has gained tremendous popularity
for use in classic American-style pilsners. Also good for helles-style lager beers.
WLP838 This yeast is characterized by a malty finish and balanced aroma. It is a strong fermenter that produces
Southern slight sulfur and low diacetyl.
German
Lager Yeast Medium 68-76% Medium to High 50-55°F (10-13°C)
WLP840 This yeast is used to produce American-style lagers. Dry and clean with a very slight apple fruitiness.
American Sulfur and diacetyl production is minimal.
Lager Yeast
Medium 75-80% Medium 50-55°F (10-13°C)
WLP850 Clean, crisp northern European lager yeast. Not as malty as the southern European lager yeast strains.
Copenhagen Great for European style pilsners, European style dark lagers, Vienna, and American style lagers.
Lager Yeast
Medium 72-78% Medium 50-58°F (10-14°C)
888.593.2785 – page 17 –
Optimum
Style Alcohol
Product Attenuation Flocculation Fermentation
Recommendation Tolerance
Temperature
WLP862 Licensed from Charlie Papazian, this strain can ferment at both ale and lager temperatures, allowing
Cry Havoc brewers to produce diverse beer styles. The recipes in both Papazian’s books, The Complete Joy of
Lager Yeast Homebrewing and The Homebrewer’s Companion, were originally developed and brewed with this yeast.
Ales:
Medium to High 66-70% Low 68-74°F (20-23°C)

Optimum cellaring temperature: 50-55°F (10-13°C); altbiers can be cellared at lagering tempertaure
Lagers:
Medium 66-70% Low 55-58°F (13-14°C)

Optimum cellaring temperature: 32-37°F (0-3°C)
WLP885 A Swiss-style lager yeast that with proper care can be used to produce lagers over 11% ABV. Sulfur and
Zurich diacetyl production is minimal.
Lager Yeast
Very High 70-80% Medium 50-55°F (10-13°C)
WLP940 From Mexico City, this yeast produces clean lager beers with a crisp finish. Good for Mexican-style light
Mexican lagers as well as dark lagers.
Lager Yeast
Medium 70-78% Medium 50-55°F (10-13°C)
DOMESTICATION AND DIVERGENCE OF SACCHAROMYCES CEREVISIAE

BEER YEASTS
The White Labs Research and Development team collaborated on a study that did full DNA sequencing of 96 White Labs
yeast strains. To read the study published in the journal Cell, Volume 166, Issue 6, p1397–1410.e16, 8 September 2016,
visit: cell.com/cell/fulltext/S0092-8674(16)31071-6.
WHITE LABS CORE STRAINS:

Beer Group 1: Wine:
WLP001 California Ale Yeast® WLP078 Neutral Grain Yeast
WLP002 English Ale Yeast
WLP004 Irish Ale Yeast Mixed:
WLP005 British Ale Yeast WLP036 Düsseldorf Alt Ale Yeast
WLP007 Dry English Ale Yeast WLP045 Scotch Whisky Yeast
WLP008 East Coast Ale Yeast WLP050 Tennessee Whiskey Yeast
WLP011 European Ale Yeast
WLP023 Burton Ale Yeast
WLP025 Southwold Ale Yeast
CORE STRAINS
WLP028 Edinburgh Scottish Ale Yeast

WLP029 German/Kölsch Ale Yeast
WLP041 Pacific Ale Yeast
WLP090 San Diego Super Ale Yeast
WLP300 Hefeweizen Ale Yeast
WLP320 American Hefeweizen Ale Yeast
WLP380 Hefeweizen IV Ale Yeast
WLP400 Belgian Wit Ale Yeast
WLP410 Belgian Wit II Ale Yeast
WLP510 Bastogne Belgian Ale Yeast
WLP530 Abbey Ale Yeast
WLP540 Abbey IV Ale Yeast
WLP550 Belgian Ale Yeast
Beer Group 2:
WLP545 Belgian Strong Ale Yeast
WLP565 Belgian Saison I Ale Yeast
WLP566 Belgian Saison II Ale Yeast
WLP570 Belgian Golden Ale Yeast

HOMEBREWERS:
WHITE LABS VAULT STRAINS Obtain Vault Strains two
ways: First, pre-order select
PROFESSIONALS:
strains through
Vault Strains are
whitelabs.com/thevault.
available year-round,
Once a strain reaches the goal,
A collection of come in Custom Pour
the strain will be put into
speciality strains packaging, have a
production and shipped out to
curated during the minimum order of
those that submitted pre-orders.
more than 22 years 1.5L and a 17-30 day
Second, obtain select strains
White Labs has production
through your local homebrew
been in business. lead time.
RETAILERS: shop that may offer
Vault Strains The Vault Seasonal
Obtain select
rotate and Collection.
Vault Strains through
change
The Vault Seasonal
periodically.
Collection which
provides two
strains every
two months.
ALE YEAST

Temperature
WLP003 Good for Kölsch, altbier, and German-style pale ales. A strong sulfur component will reduce with aging.
German II Clean but with more ester production than WLP029. Does not ferment well below 62°F (17°C).
Ale Yeast
Medium 73-80% Medium 65-70°F (18-21°C)
WLP006 Ferments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel,
Bedford British perfect for creating English-style ales, including bitters, pale ales, porters, stouts and browns.
Ale Yeast
Medium 72-80% High 65-70°F (18-21°C)
WLP017 Traditional mixed yeast culture with British character. Slightly fruity with a hint of sulfur production. This
Whitbread II yeast can be used for many different beer styles. The most traditional choices would be English-style ales,
Ale Yeast including milds, bitters, porters, and English-style stouts. North American-style ales will also benefit
from fermentation with this strain.
Medium 67-73% High 66-70°F (19-21°C)
WLP019 Moderately clean strain with a low ester profile and less sulfur production than WLP051.
California IV
Ale Yeast
WLP022 A flavorful British-style yeast that produces slightly fruity and bready characters. A good top-fermenting
VAULT STRAINS
Essex Ale yeast strain that is well suited for top cropping. It is ideal for classic British-style milds, pale ales,
Yeast bitters and stouts. Does not flocculate as much as other English strains.
WLP025 From Suffolk County, England. This yeast produces complex fruit, citrus, and spice flavors. Great for
Southwold British-style bitters and pale ales. A slight sulfur note is produced during fermentation, but disappears
Ale Yeast with aging.

Medium 68-75% Medium 66-69°F (18-20°C)
WLP026 From Staffordshire, England. Fermentation gives a mild but complex estery character. Ferments strong
Premium and dry and is good for high-gravity beers. Best for all English-style ales, including bitters, milds, ESBs,
Bitter Ale porters, stouts and barleywines.
Yeast
Medium 70-75% Medium 67-70°F (19-21°C)
WLP030 Very flocculant strain for all things English. Great for porters, stouts and ESBs. Lower ester production
Thames Valley than most English strains but creates a bigger mouthfeel than most cleaner strains.
Ale Yeast
72-78% High
WLP033 Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors.
Klassic Leaves ales with a slightly sweet malt character. Best for bitters, milds, porters and stouts. Also good for
Ale Yeast Scottish-style ales.
Medium 66-74% Medium 66-70˚F (19-21˚C)
888.593.2785 – page 19 –

Temperature
WLP037 This yeast produces a beer that is malty and well balanced. Expect toasty flavors with malt-driven esters.
Yorkshire Highly flocculent and a good choice for English-style pale ales, brown ales, and milds.
Square
Ale Yeast Medium to High 68-72% High 65-70°F (18-21°C)
WLP038 A top-fermenting ale yeast that is traditionally good for top-cropping. Moderately flocculent with a clean,
Manchester dry finish. Has a low ester profile and produces a highly balanced English-style beer.
Ale Yeast
Medium to High 70-74% Medium to High 65-70˚F (19-21˚C)
WLP039 British-style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. A good
East Midlands top-fermenting yeast strain well suited for top-cropping. A great choice for pale ales, ambers, porters
Ale Yeast and stouts.
WLP059 A yeast isolated from Australia in the early 1900s.
Melbourne
Ale Yeast
WLP064 A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales,
Buchner Ale American wheats, and more. Flocculation is good due to one of the strains being a heavy flocculator.
Yeast Blend

WLP072 A clean strain that complements malt flavor. Low to moderate esters are produced when fermentation
French Ale temperature is below 70°F (21°C). Moderate to high ester character achieved above 70°F (21°C). Low
Yeast diacetyl production. A good yeast strain for biere de garde styles, blondes, ambers, brown ales and
specialty beers.
WLP075 This is a blend of many IPA strain favorites. It has the attenuation of WLP090 and the character of
Hansen Ale WLP007. This strain produces dry, hop-forward beer with minor ester production. This blend is a great
Yeast Blend flocculator.
High 75-80% Medium to High 66-70°F (19-21°C)
WLP076 From a historic brewery in Northern California. This strain was embraced by the early pioneers of craft
Old Sonoma beer in America and is ideal for those seeking to use a traditional British-style yeast. A neutral and
Ale Yeast versatile strain, i t is a great choice for pale ales, porters, and stouts.
Medium 70-74% Medium 66-70˚F (18-21˚C)
VAULT STRAINS
SPECIALITY/BELGIAN YEAST

Temperature
WLP515 Clean, almost lager-like Belgian-type ale yeast. Good for producing Belgian-style pale and amber ales,
Antwerp or for blends combining other Belgian-type strains. Presents a biscuity aroma while accentuating hop flavors
Ale Yeast and bitterness. Slight sulfur will be produced during fermentation, which can give the yeast a lager-like
flavor profile.
Medium 73-80% Medium 67-70°F (19-21°C)
WLP564 A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house.
Leeuwenhoek saisons. Approximately 85% attenuation which makes for a dryer saison. The strain proved very versatile,
Saison Yeast creating spicy, dry and clean beers.
Blend
High 76-82% Low 66-75°F (18-24°C)
WLP585 Produces beer with a high fruit ester characteristic as well as mild tartness. Finishes slightly malty, which
Belgian Saison balances out the esters. Also produces low levels of clovey phenolics. A great yeast choice for a
III Ale Yeast summer saison that is light and easy drinking.

WILD YEAST AND BACTERIA YEAST

Temperature
WLP603 Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This
Torulaspora wild yeast has been used for cider and wine but also ferments well for beer. Produces a lot of esters
delbrueckii and contributes some phenolics as well. The yeast species Torulaspora delbrueckii is traditionally a longer
fermenter and slow attenuator. This strain should be used in a mixed fermentation.
Medium 30-50% Low to Medium 50-86˚F (10-30˚C)
WLP611 Isolated from spontaneously fermented apples on a remote island off the coast of Denmark. This culture
New Nordic is a unique blend of three yeast strains, two belonging to Saccharomyces cerevisiae and one Torulaspora
Ale Yeast delbrueckii. Although originally thriving in the simple sugar fermentations such as wine and cider, this
blend ferments maltose as well. This blend has a characteristic aroma profile that resemble classic styles
such as Belgian saison or German hefeweizen, especially at higher temperatures.
Medium 65-75% Medium to Low 50-86˚F (10-30˚C)
WLP616 This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus.
Funky Cider This blend creates a slight tartness and a mild funk aroma that will result in less than two weeks. Light
Blend pellicle will form because of the Brettanomyces.

WLP640 Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be
Brettanomyces done with this strain, but a starter may be necessary.
anomalus
Medium to High 70-85% Low 70-85° F (21-30°C)
WLP669 This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous,
Lactobacillus it has now been reclassified. Can be used for secondary fermentation to produce acidity in aging beer
paracollinoides styles.

WLP673 This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation.
Lactobacillus <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation.
buchneri

WLP678 Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse,
Lactobacillus gueuze and lambics.
hilgardii

WLP692 Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.
Debaryomyces
VAULT STRAINS
hansenii
WLP693 Typically found in probiotics, this bacteria has been been found to produce high levels of lactic acid.
Lactobacillus This strain is perfect for sour kettle or sour mash beers.
plantarum
WINE / MEAD / CIDER YEAST


Temperature
WLP773 This is an exciting blend of two ale strains and one wine strain. Unlike a lot of ale strains that typically
Scottish Cider dry out most ciders, this unique blend of Saccharomyces strains will leave some residual sweetness for a
Yeast Blend smooth mouthfeel. This strain is perfect for those looking for a still cider with some lingering apple
characteristic or a dryer sparkling cider.
80% Medium to High
WLP780 Typically used for making rice wine but has shown to ferment beer just fine. The ester profile is very
Thai Rice fruity and produces a surprising amount of alcohol (15%). The aroma and flavor was highly favorable
Chong Yeast compared to rice wine made with the traditional yeast balls.
76%
888.593.2785 – page 21 –
LAGER YEAST

Temperature
WLP815 A clean, crisp European lager yeast with low sulfur production. This strain originates from a very old
Belgian brewery in west Belgium. Great for European-style pilsners, dark lagers, Vienna lagers, and American-
Lager Yeast style lagers.
Medium 72-78% Medium 50-55°F (10-13°C)
WLP835 Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with
German X low sulfur production and low esters. It is a great choice for styles like traditional helles, Oktoberfests,
Lager Yeast bocks, and dunkels.
Medium to High 70-76% Medium 50-54˚F (10-12˚C)
WLP845 Use this strain when you need a lager sooner rather than later. Low sulfur production and medium
Fast Lager flocculation characteristics.
Yeast 75-79%
WLP860 This yeast helps to produce a malty but balanced traditional Munich-style lager. Clean and strong
Munich Helles fermentor, it’s great for a variety of lager styles ranging from helles to rauchbier.
Lager Yeast
Medium 68-72% Medium 48-52°F (9-11°C)
WLP920 From Southern Germany, this yeast finishes malty with a slight ester profile. Use for beers such as
Old Bavarian Oktoberfests, bocks, and dark lagers.
Lager Yeast
WLP925 Used to ferment lager beer in one week. Ferment at room temperature; 62-68°F (17-20°C) under 1.0 bar
HP Lager (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35°F (2°C), 15 PSI, for
Yeast 3-5 days to condition. Sulfur production is strong the first 2 days, then disappears by day 5.
Medium 73-82% Medium 62-68°F (17-20°C)
PRIVATE STRAINS
White Labs will

Every Private Strain Production
test, isolate, store
Private Strains is analyzed for lead time is
and propagate
are cultures that microbial organisms. 17-30 days.
your yeast. Requires a
are banked by The fermentation of the
individual original culture is monitored minimum
order
VAULT STRAINS
customers for to ensure optimal

future use. performance and then of 1.5L.
cryogenically frozen
for a customer to use
in the future.
DOMESTICATION AND DIVERGENCE OF SACCHAROMYCES CEREVISIAE

BEER YEASTS
To read the study published in the journal Cell, Volume 166, Issue 6, p1397–1410.e16, 8 September 2016,
visit: cell.com/cell/fulltext/S0092-8674(16)31071-6.
WHITE LABS VAULT STRAINS:

Beer Group 1: Beer Group 2:
WLP003 German II Ale Yeast WLP026 Premium Bitter Ale Yeast
WLP006 Bedford British Ale Yeast WLP037 Yorkshire Square Ale Yeast
WLP017 Whitbread II Ale Yeast WLP038 Manchester Ale Yeast
WLP022 Essex Ale Yeast WLP585 Belgian Saison III Ale Yeast
WLP030 Thames Valley Ale Yeast
WLP039 East Midlands Ale Yeast
WLP072 French Ale Yeast

Dry Yeast for Distilling
TURBO YEAST - With added amyloglucosidase enzymes and yeast nutrients
Product Size Style Recommendation

WLDWHISKEYAG 1kg A pure-culture whiskey strain of Saccharomyces cerevisiae used widely for
Whiskey Turbo commercial whiskey, with robust and authentic aromatics even in high-alcohol
fermentations. It includes the advantage of complete nutrition and
amyloglucosidase, enabling both complete dextrin conversion of malt or grain
for maximum yield and rapid germination up to 15% ABV, which is very high for
standard whiskey “low beers.”
WLDRUMAG 1kg An osmophilic Saccharomyces cerevisiae strain that is especially suited to 50:50
Rum Turbo blend of molasses and sucrose fermentations up to 15% ABV, and produces full,
rich, and fruity aromatics. It contains complete nutrition for rapid fermentation,
including amyloglucosidase for breaking longer sugar chains and optimum yield.
WLDVODKAAG 1kg A high-yield vodka strain with extraordinarily low-metabolite production; ideal
Vodka Turbo for use with sugar, grain or potato feedstock in vodka production. It provides
complete nutrition for easy fermentation of low-nutrition washes together with
amyloglucosidase for dextrin conversion.
ACTIVE DRY YEAST by Lallemand/Ethanol Technology

Product Size Style Recommendation

WLDEDV493 500g Isolated and selected on cane molasses by the National Agricultural Research
Danstil EDV493 Institute (NARI) in Guadeloupe, French West Indies, this is an active dried yeast for
Dried Yeast use in beverage fermentations.
WLDSUPERSTART 500g, 20kg An active dried yeast for use in fuel ethanol production and beverage fermentation.
Superstart™ Adequate for neutral spirits but primarily designed for biofuel, it c
ontains a selected
strain of Saccharomyces cerevisiae distillers’ yeast in a highly concentrated and
stable form.
WLD71B 500g Isolated by NARI Narbonne, France, this is an active dried yeast recommended for
Lalvin 71B use in vodka, gin and other neutral spirits.

WLDEC1118 500g Isolated in Champagne, France, this is an active dried yeast for use in whiskey and
EC-1118 bourbons. It produces excellent congeners for whiskey.
PRODUCTS
888.593.2785 – page 23 –
Yeast Nutrients
Product Size Dosage Description

WLN3000 (1) 10g, 10g/ Servomyces is a nutritional zinc supplement that was
WLN3000-1 (20) 10g pack 10bbl (11hl) originally developed for German brewers by Weihenstephan
WLN3500 (1) 500g pack and the Munich University; it conforms to the restrictions of
Servomyces by Lallemand Reinheitsgebot purity laws. Servomyces enables any yeast
strain to incorporate essential nutrients into its cellular
structure. Tested in breweries around the world, it has been
proven to:
• Cut down fermentation time
• Promote flocculation
• Greatly reduce sulfur compounds
• Improve the health and viability of yeast
• Result in faster, more complete attenuations
• Increase yeast growth for a better harvest
• Improve the quality o f the finished product
• Help reduce levels of diacetyl at the end of primary
fermentation
WLN1000 1oz 1oz/ White Labs Yeast Nutrient is used to increase the health of
WLN1000-20 (20) 1oz pack 5bbl (5hl) yeast and improve fermentation and re-pitching performance.
White Labs Yeast Nutrient It contains diammonium phosphate (DAP), essential vitamins
and co-factors, nitrogen, amino acids, proteins, peptides and
minerals. An effective boost for first and/or late generation
yeast slurry. If the grist is not 1 00% malt, then White Labs Yeast
Nutrient can help make up for lack of nutrients.
WLDFERM 2.5kg 25g/ Fermaid K is a blend of complex yeast nutrients that supplies
Fermaid K by Lallemand 1bbl (1hl) DAP, alpha-amino nitrogen (derived from yeast extract), sterols,
unsaturated fatty acids, key nutrients (magnesium sulfate,
thiamin, folic acid, niacin, biotin, calcium pantothenate) and
inactive yeast. Fermaid K should be hydrated before adding
to an active fermentation to a void CO2 release and overflowing
of tanks or barrels.
WLDFERMO 2.5kg 40g/ Fermaid O is popular with distillers and winemakers who are
Fermaid O by Lallemand 1bbl (1hl) seeking to use an organic yeast nutrient. Fermaid O is a
blend of inactivated yeast fractions rich in organic nitrogen.
Fermaid O does not contain added ammonia salts (DAP) or
micronutrients. The importance of organic nitrogen from yeasts
is known to be a highly efficient nutrient source for wine
yeasts, especially when compared to inorganic nitrogen from
DAP. In addition, Fermaid O consistently produces lower levels
of negative sulfur compounds, compared with DAP. With its
high content of organic nitrogen, Fermaid O can help
winemakers achieve steady fermentations, while limiting
temperature peaks.
WLDGOFERM 2.5kg 30g/ Go-Ferm provides bioavailable micronutrients in the
Go-Ferm by Lallemand 1bbl (1hl) non-stressful environment of the yeast rehydration water. By
PRODUCTS
making key minerals and vitamins available to the selected

yeast at the critical beginning of its stressful task, the yeast’s
viability increases and fermentations finish stronger.

Fermentation Enzymes
Product Size Dosage Description

WLN4000 10mL, 1L 10mL/5g A highly specific endoprotease that prevents chill haze in
Clarity Ferm 10L, 20L beer by hydrolyzing haze-active polypeptides where the
hydrogen bonding that causes chill haze occurs. For use
at the beginning of fermentation; Clarity Ferm has been
proven to reduce gluten in beer made with barley and wheat.
Clarity Ferm is made with Brewers Clarex® by DSM.
“[We have experienced] less protein

precipitation in bottled and canned beer.
Less customer complaints of ‘floaties’ in
their IPAs. Dry hopped beers maintain
clarity much better after packaging.“
-JOHN EGAN (MISSION BREWERY)
“We get about an 8°F gain in temp when

filtering. So if we filter normally at 32°F
and get clear beer with Clarity Ferm,
we can filter at 40°F with the same results.
Where we save the most money is on sterile
filters. We now get double the life, 3 to 6
months life, where before we got 1 to
2 months.”
- SHAWN STEELE (KARL STRAUSS)

WLN4001 1kg, 5kg, See dosage A highly specific endoprotease that prevents chill haze in beer
Brewers Clarex® 20kg calculator on by hydrolyzing haze-active polypeptides where the hydrogen
whitelabs.com bonding that causes chill haze occurs. For use at the
beginning of fermentation. Has also been proven to reduce gluten
in beer made with barley and wheat. Made with technology
from DSM.
WLN4050 20kg See dosage Brewers Compass is a liquid blend of enzymes optimized
Brewers Compass on for up to 100% barley brewing. It contains all necessary
whitelabs.com enzymes for starch, beta-glucan, hemicellulose, and protein
degradation. Made with technology from DSM.
WLN4100 1L, 10L, 25mL/10bbl A liquid amyloglucosidase that completely hydrolyzes dextrins
Ultra-Ferm 20L (11hl) into fermentable glucose. This enzyme can be added to the
brewhouse or the fermentor. Made with technology from DSM.
WLN4300 1L, 10L, 25mL/10bbl A thermostable alpha-amylase especially useful in mashes
Opti-Mash 20L (11hl) that use adjuncts. Ensures starch liquefaction and improves
extract yield. Made with technology from DSM.
WLN4400
Visco-Buster

1L, 10L,
20L
25mL/10bbl
(11hl)
A liquid bacterial endo-beta-1,3-1,4-glucanase designed to
hydrolyze beta-glucans and prevent blockage of beer filters and
increase brewhouse capacity. Made with technology from DSM.
PRODUCTS
WLN4800 1L 12mL/1bbl A liquid pectinase used to break down pectin from fruit.
Rapidase (1hL) Made with technology from DSM.
888.593.2785 – page 25 –
Yeast Banking Services
White Labs offers yeast banking for professional brewers, wineries and distilleries wanting to isolate, store
and propagate proprietary yeast strains. We analyze the yeast, conduct a variety of microbial tests, monitor
fermentation of the original culture to ensure optimal performance and cryogenically freeze it for your future
use. White Labs maintains strict confidentiality and proprietorship with any strains that are banked and no strain informa-
tion will be released to outside parties without expressed written consent.
Product Quantity Description

LS6750 1 strain Includes strain clean up, petite mutant testing, pH, flocculation
Standard Yeast Banking characteristics, fermentation graph and the first year of banking.

LS6775 1 strain Includes strain clean up, petite mutant testing, pH, flocculation
Advanced Yeast Banking characteristics, fermentation graph, ABV tolerance, cell size, sensory
characteristics, genetic identification and the first year of banking.
LS6725 n/a Includes isolation of multiple organisms, organisms identified to the genus
Mixed Culture Isolation level (i.e. Saccharomyces-type yeast, non-Saccharomyces-type yeast,
anaerobic bacteria, aerobic bacteria) and the ratio of the organisms in
the culture. Can be banked as a mixed culture or as individual strains
for an additional fee.
LS6730 n/a Includes isolation of multiple organisms, genetic identification of the

Advanced Mixed Culture organisms (genetic sequencing of isolated bacteria or yeast, in bacteria the
Isolation 16S rDNA region is sequenced and for yeast the ITS region is sequenced)
and the ratio of the organisms in the culture. Can be banked as a mixed
culture or as individual strains for an additional fee.
SERVICES

Technical Services
In conjunction with Siebel Institute Laboratory Services, White Labs offers the industry’s most complete range
of brewing-related tests. Tests are conducted using the strictest standards employing methods prescribed by the
American Society of Brewing Chemists and AOAC. Many countries require TTB certified lab documentation for export
of alcohol products and White Labs has several certified TTB beer chemists on staff. The lab participates in quarterly
check sample service to assess accuracy and quality control within the lab which allows White Labs to be confident
in the data we are providing our customers. White Labs conducts test and delivers results in a prompt manner,
providing customers with information that is both timely and accurate.
Analytical Equipment
Perkin Elmer Clarus 500 and TurboMatrix 110
Anton Paar Alcolyzer ME and Density Meter ME 5000 Headspace Unit
HazeQC ME Turbidity Meter
Together, our Anton Paar Density Meter, Alcolyzer, and Our top of the line Gas Chromatograph can analyze off
HazeQC meter will reliably determine the alcohol content flavors such as diacetyl and 2,3 pentanedione. It can also
in beer and spirits. Additonally, these highly complex detect esters and fusels such as isoamyl acetate, ethyl
instruments can determine specific gravity, extract acetate, acetaldehyde, methanol, isobutanol and acetone.
values, attenuation, pH, color, calories and chill haze.
Perkins Elmer Flexar

Our HPLC can analyze sugars, acids, caffeine and more.
New methods are added monthly.
Consulting Services
White Labs offers expert, affordable on-site assistance with: SERVICES
• Laboratory staff training
• New product and/or fermentation method assistance
• Laboratory set-up, including protocol and procedure manuals
• Contamination risk assessment/clean-up
• Yeast handling
• Yeast propagation
• Cellar training
• Customized brewery audit
For more information on White Labs consulting services, please email info@whitelabs.com.
888.593.2785 – page 27 –
r
ide
/C
s
ct
d
ju n
ea
a
Ho Ad
Ma uch
Sp / M
Analytical Services & Testing
er
Ko s
/
b
ps
t
ine
at
m
r
lt
iri
e
W
Be
W
Product Description
LS3010 Method: Gas Chromatograph. Results reported in ppm.

Methanol
LS3410 Method: Gas Chromatograph. Results reported in ppm.
Ethyl Acetate
LS3450 Analysis includes ethyl acetate, 1-propanol,
Distillation Profile acetaldehyde, isoamyl alcohol, isoamyl acetate, acetone,
ethyl butyrate, isobutyl acetate, methanol and
isobutanol. Method: Gas Chromatograph. Results
reported in ppm.
LS3600 Method: R5-Competitive Gliadin ELISA assay. Results
Gluten reported in ppm.
LS4000 Method: Aeration oxidation. Results reported in mg/L.
Free SO2
LS4010 CO2 by Titration method is used when a bottle is not
Carbon Dioxide able to be pierced. This method is less accurate than
the piercing apparatus, but still beneficial.
LS4030 Analyze the amount of malic acid in wine before,
Malic Acid during, or after malolactic fermentation.
Method: Enzymatic. Results reported in mg/L.
LS4040 Method: Enzymatic. Results reported in mg/L.
Lactic Acid
LS4050 YAN is important when determining quality of must
YAN (Yeast and how much nutrient addition is necessary.
Assimilable Method: Enzymatic. Results reporting in mg/L.
Nitrogen)
LS4060 Analyze wine for residual reducing sugars. Method:
Glucose/Fructose Enzymatic. Results report in g/L.
LS4070 Analysis includes titratable acidity, pH, SO2, alcohol
Comprehensive by volume, malic acid and Brix.
Testing for
Wine & Cider
LS4071 Great panel for grape and apple must. Analysis includes
Juice Analysis titratable acidity, pH, Brix, YAN and malic acid testing.
LS6600 Great test for issues with unusual haze or sediment in
Sediment product. Typical analysis looks for dead yeast, alive
Analysis yeast, oxalate crystals, protein and lipids. Sample is
centrifuged and stained with Eosin Y and Thionin.
Photos from microscopy and report of suspected
SERVICES
sediments is included.
LS6605 Great test to find out where contaminants are
Full Process entering in your brewery. Test your entire process-
Microbiological pre/post chiller, fermentors, brite tanks, hoses,
Analysis rinse water, fillers, bottles, etc. Up to 10 samples
can be submitted. Analysis Includes WLD, LCSM,
HLP and SDA selective media testing. Also
includes Gram stain and genus identification of
any positive contaminants.
LS6610 Analysis Includes WLD, LCSM, HLP and SDA
Complete selective media testing. Also includes Gram stain
Microbiological and genus identification of any positive
Analysis contaminants.

r
ide
/C
s
ct
d
ju n
ea
a
Ho Ad
Ma uch
Sp / M
er
Ko s
/
b
ps
t
ine
at
m
r
lt
iri
e
W
Be
W
Product Description
LS6620 Great panel for a comprehensive look at finished

Complete product. Analysis includes microbiological testing
QC Analysis (WLD, LCSM and HLP selective medias), alcohol by
volume and weight, extract values, attenuation,
specific gravity, calories, pH, color, IBU, diacetyl
and 2,3 pentanedione.
LS6643 Analysis needed to create a nutritional label for
Nutritional your product. Analysis includes alcohol by volume
Label Analysis and weight, extract values, attenuation, specific
gravity, calories, pH, color, protein, total
carbohydrates, cholesterol, total fat, calories
from fat, trans fat, saturated fat, iron, calcium,
sodium, sugar and dietary fiber. Results reported
per 12 fl. oz. serving size.
LS6644 Analysis includes alcohol by volume and weight,
Nutritional extract values, attenuation, specific gravity, calories,
Beer Analysis pH, color, protein and total carbohydrates.
LS6645 Results reported as calories/12oz.
Calories
LS6646 Alcohol by volume and alcohol by weight. Method:
ABV/ABW Anton Paar Beer Alcolyzer and DMA 5000
(default) or Gas Chromatograph.
LS6660 Brix measured by Anton Paar Density Meter.
Brix
LS6670 Analysis includes glucose, fructose, lactose, maltose and
Sugar Profile sucrose. Method: HPLC. Results reported in percent.
by HPLC
LS6671 Viability analysis of yeast slurry. Method: methylene
Viability blue.
LS6672 Method: Acid hydrolysis. Results reported in percent.
Fat
LS6705 Genetic sequencing of isolated bacteria or yeast.
Genetic In most cases we are able to identify both genus
Identification and species of the organism. In bacteria, the 16S
rDNA region is sequenced and for yeast, the ITS
region is sequenced. Results will be reported in a
percent confidence level of the closest organism.
LS6910 Analysis includes alcohol by volume via Gas
Kombucha: Chromatograph, titratable acidity, pH and total SERVICES
Final Product yeast and mold (CFU/ml).
Testing
LS6920 Analysis includes organic acid profile (gluconic, acetic,
Kombucha: lactic and malic acid), alcohol by volume via Gas
Advanced Chromatograph, titratable acidity, pH, total yeast and
Package mold (CFU/ml), total aerobic bacteria count (CFU/ml)
and pathogens (Staphylococcus aureus, Enteric
bacteria).
LS6930 Analysis includes alcohol by volume via Gas
Kombucha: Chromatograph, titratable acidity, pH, total yeast
Shelf Life and mold (CFU/ml), total aerobic bacteria count
Testing (CFU/ml) and CO2 (if applicable). Testing is
performed at 0, 30, 60, 90, 180 and 240 days.
888.593.2785 – page 29 –
r
ide
/C
s
ct
d
ju n
ea
a
Ho Ad
ch
Sp / M
bu
er
Ko s
/
ps
t
ine
at
m
r
lt
iri
e
Ma
W
Be
W
Product Description
LS9014 Method: HPLC. Results reported in percent.

Caffeine
SIT0001 Get a range of our most requested services
Fast Track conducted on a fast-turnaround basis with accurate
Testing results sent back to you in 2 business days. Analysis
includes alcohol by volume and weight, extract values,
attenuation, specific gravity, calories, pH, color and IBU.
SIT0011 Analysis includes alcohol by volume and weight, extract
Comprehensive values, attenuation, acidity, pH, SO2, IBU, color, specific
Analysis for gravity, calories, CO2 and air.
Packaged Beer
SIT0021 Analysis includes alcohol by volume and weight, extract
Comprehensive values, attenuation, acidity, pH, SO2, IBU, color, specific
Analysis for gravity, calories, CO2 air and protein.
Packaged Beer
with Protein
SIT0031 Analysis includes diacetyl, 2, 3 pentanedione, ethyl
Comprehensive acetate, 1-propanol, acetaldehyde, isoamyl alcohol,
Flavor Profile isoamyl acetate, ethyl octanoate, ethyl hexanoate,
acetone, methanol and isobutanol. Method: Gas
Chromatograph. Results reported in ppm or ppb.
SIT0033 Method: Gas Chromatograph. Results reported
Acetaldehyde in ppm.
SIT0040 Method: Titration. Results reported in g/L.
Titratable Acidity
SIT0040 Method: Titration. Results reported in percent lactic
Total Acidity acid.
SIT0050 Analysis includes alcohol by volume and weight,
Alcohol, Extract and calories, specific gravity, apparent extract, real extract,
Calculated Values color, original extract, apparent attenuation, real
degree attenuation and pH. Method: Anton Paar
Alcolyzer and DMA5000.
SIT0070 Method: Spectrophotometer. Results reported
IBU Testing in BU (Bitterness Units).
SIT0080 Method: ICP. Results reported in ppm.
Calcium
SIT0090 Method: ASBC calculation from extract, protein
Total Carbohydrates and ash. Results reported in g/12 fl. oz.
SIT0091 This analysis gives a break down of the
SERVICES
Carbohydrate unfermentables (carbohydrates) in beer or wort

Sugar Profile samples. Analysis includes dextrins, maltriose,
by HPLC maltose, glucose and glycerol. Method: HPLC.
Results reported in percent.
SIT0110 In this analysis one bottle is heated for one week to
Chill Haze mimic one month of shelf life. Chill haze is analyzed
Testing at 4°C and reported from fresh and abused bottles.
Method: Anton Paar Turbidity Meter.
SIT0120 Method: Zahm & Nagel piercing apparatus. CO2
CO2 and Air is reported in volumes and air is reported in cc.

r
ide
/C
s
ct
d
ju n
ea
a
Ho Ad
ch
Sp / M
bu
er
Ko s
/
ps
t
ine
at
m
r
lt
iri
e
Ma
W
Be
W
Product Description
SIT0130 Method: Anton Paar Alcolyzer or

Color spectrophotometer. Results reported in SRM.
SIT0140 Method: Gas Chromatograph. Results reported in ppb.
Diacetyl
SIT0200 Free Amino Nitrogen. Method: Colormetric. Results
FAN reported in mg/L.
SIT0270 Acidity.
pH
SIT0291 Method: Spectrophotometer. Results reported in
Protein (Total) percent or g/12oz.
SIT0320 Method: Enzymatic. Results reported in ppm.
Total SO2
SIT0350 Helpful in determining the final gravity of a beer.
Yeast Fermentable Results reported in percent.
Extract (Y.F.E.)
SIT1000 Analysis includes moisture, protein, plumpness, kernel

Barley weight, germination energy, RVA and DON.
Comprehensive
Analysis
SIT3000 Moisture analysis of hops. Results reported in
Moisture percent.
SIT3010 Alpha and beta acids of hops. Method: HPLC. Results
Alpha and reported in percent.
Beta Acids
SIT3060 Volatile oil profile. Analysis include humulene,
Hop Oil Profile caryophyllene, myrcene, farnesene, linalool, geraniol
and pinene. Results reported in percent.
SIT3110 Total oil content in hops. Results reported in percent.
Total Essential Oils
SIT4000 Analysis includes moisture, assortment, friability, fine
Malt extract, coarse extract, F/C difference, β-glucan, FAN,
Comprehensive soluble protein, S/T, diastatic power, α-amylase, color,
Analysis filtration time and clarity.
SIT4005 Analysis includes moisture, friability, fine extract,
Basic Malt Analysis β-glucan, FAN, diastatic power, α-amylase, color,
filtration time and clarity.
SIT4010 Analysis includes diastatic power and α-amylase. SERVICES
Malt Enzyme Analysis
SIT4015 Analysis for high-dried, chocolate and roasted malt.
Specialty Malt Analysis includes moisture, extract and color.
Analysis
SIT6000 Analysis includes pH, total dissolved solids, cations/
Water or Wort anions, sodium, potassium, calcium, magnesium, total
Comprehensive hardness, nitrate, sulfate, chloride, carbonate,
bicarbonate, total alkalinity, total phosphorus and
total iron.
Zinc
Iron
888.593.2785 – page 31 –
Lab Kits
Product Description

MA1400 Contains all items necessary for do it yourself routine microscope analysis: hemocytometer,
Microscope Kit methylene blue stain, microscope slides, cover slips, immersion oil, lens paper and hand counter.
MA1500 Do it yourself kit for identifying Gram-positive and Gram-negative bacteria. Includes stains, Gram
Gram Stain Kit check slides with controls, sterile pipettes, gloves and instructions. Please specify glove size needed
(S, M or L).
TK2200 This kit requires you to send your sample to White Labs in the provided sample bottle. Tests for
Basic Wine titratable acidity, pH and SO2. See TK2205 for more comprehensive testing.
Analysis
Sample Kit
TK2205 This kit requires you to send your sample to White Labs in the provided sample bottle. Tests for
Comprehensive everything in the basic kit (titratable acidity, pH and SO2) as well as Brettanomyces, residual
Wine Analysis sugar, alcohol and malic acid.
Sample Kit
TK2300 This kit requires you to send your sample to White Labs in the provided sample bottle. Checks for
Beer Analysis ABV and IBUs. Additional tests may be added, including diacetyl, alcohol, gluten, bacteria and
Kit wild yeast.
TK3010 This do it yourself kit contains all items needed to identify beer contaminants in your b rewery and is
Brewery good for up to 5 samples. Includes sterile tubes with rack, isopropanol, HLP media, SDA media, LCSM
Contaminants media, sterile spreaders, sterile water, gloves, transfer pipettes and instruction sheet. Please specify
Kit glove size needed (S, M or L).
TK3100 This do it yourself kit contains all the items needed to test for anaerobic beer spoilage organisms -
HLP Test Kit Lactobacillus and Pediococcus. Requires use of a microwave. Will test five samples and one control.
LSQCDayStandard Purchase this bundled kit and save! Test for diacetyl, IBUs, alcohol content, calories, SRM,
Big QC Kit attenuation (real and apparent), microbiological contaminants and more. Results depend on
submission deadline and will be provided based on predetermined dates. To view dates visit
whitelabs.com/bigqcday. This kit requires you to send your samples to White Labs in the provided
sample bottle. Return FedEx shipping label is included.
LSQCDayGluten All the same great tests and savings as LSQCDayStandard, plus analysis for gluten. Results depend
Big QC Kit on submission deadline and will be provided based on predetermined dates. To view dates visit
with Gluten whitelabs.com/bigqcday. This kit requires you to send your samples to White Labs in the provided
Testing sample bottle. Return FedEx shipping label is included.
Media Culture Reference Guide

Media Name Media Type Organism Cultured Common Brewery Notes
Organism
Universal Beer Agar Aerobic or Anaerobic Brewer’s yeast, Brettanomyces, Cycloheximide

(UBA) wild yeast, bacteria, Candida, Saccharomyces- can be added
molds type wild yeast, Lactobacillus, to inhibit
Bacillus, Acetobacter brewer’s yeast
Wallerstein Aerobic or Anaerobic Wild yeast, Brettanomyces, Candida,
Differential bacteria, mold Saccharomyces-type wild
(WLD) yeast, Lactobacillus, Bacillus,
Acetobacter
SUPPLIES
Schwartz Differential Aerobic or Anaerobic Bacteria Acetic acid bacteria, Cycloheximide

Media (SDA)/ Bacillus, Lactobacillus, can be added
Lee’s Multi-Differential Enterobacter, to inhibit
Agar (LMDA) Pediococcus brewer’s yeast
Hsu’s Lactobacillus and Anaerobic Bacteria Lactobacillus and
Pediococcus (HLP) (occasionally wild yeast) Pediococcus
Lin’s Wild Yeast Aerobic Wild yeast Saccharomyces-type Some brewer’s
Medium (LWYM) wild yeast strains will grow
Lin’s Cupric Sulfate Aerobic Wild yeast Non-Saccharomyces Some brewer’s
Medium (LCSM) wild yeast strains will grow
Wallerstein Nutrient Aerobic Brewer’s yeast, wild yeast, Brewer’s yeast,
Medium (WLN) bacteria, molds wild yeast,
Lactobacillus, Bacillus,
Acetobacter
Dry Media
Product Amount Description

TK3800 500g Selective media used to detect Lactobacillus and Pediococcus bacteria.
HLP Must be used in anaerobic environment and requires a microwave to heat.
TK3505 200g Selective media used to detect Saccharomyces-type wild yeast

LWYM (contains crystal violet).
TK3507 500g Selective media used to detect acid-producing bacteria (contains

SDA/LMDA cycloheximide).
TK3305 500g Used for yeast propagation.

YPD Agar
TK3340 500g Detects spoilers using your beer as a nutrient.

UBA
TK3495 500g Wild yeast detection.

Lysine
TK3701 200g Selective media used to detect non-Saccharomyces-type wild yeast

LCSM (contains cupric sulfate).
TK3450 500g Selective media used to detect brewer’s yeast, mold, bacteria and
WLN wild yeast.

TK3455 500g Selective media used to detect bacteria, wild yeast and mold
WLD (contains cycloheximide).
TK3710 50mL (1mg/mL) Solution inhibits brewer’s yeast growth and is used as an ingredient
Cycloheximide in media plate preparation. Requires use of protective gloves and
eyewear.
Pre-made Selective Media


TK3410 10-pack Selective media used to detect brewer’s yeast, mold, bacteria and wild yeast.
WLN Plates
TK3420 10-pack Selective media used to detect bacteria, wild yeast and mold (contains
WLD Plates cycloheximide).

TK3501 10-pack Selective media used to detect non-Saccharomyces-type wild yeast
LCSM Plates (contains cupric sulfate).

TK3500 10-pack Selective media used to detect Saccharomyces-type wild yeast (contains
LWYM Plates crystal violet).
TK3600 10-pack Selective media used to detect acid-producing bacteria (contains

SDA/LMDA Plates cycloheximide).
TK3300 10-pack Plates used to culture Saccharomyces cerevisiae. SUPPLIES

Nutrient Agar Plates
TK3101 90mL Selective media used to detect Lactobacillus and Pediococcus bacteria.
HLP Media, Prepared Must be used in anaerobic environment and requires a microwave to heat.
TK3310 Used for yeast propagation.

YPD agar slant, Prepared
888.593.2785 – page 33 –
Laboratory Supplies

MB1250 1 Objectives 4X, 10X, 40X and 100X (100X requires immersion oil). Microscope
Microscope monocular head (rotatable 360°), mechanical stage with dual controls, separate
coarse and fine focus, built-in 20-watt incandescent light and stain-resistant
enamel finish. Binocular.
MA1410 1 Excellent for yeast cell counts and viability counts. Each chamber consists of an
Hemocytometer H-shaped moat forming two counting areas. Each counting area contains double
Neubauer rulings with 400 (counting chamber) small squares in a central 1mm
square. Comes with two 0.4mm cover glasses. Does not include pipettes.
MA1422 50mL Improve the accuracy of viability testing with AMV. Must be refrigerated.
Alkaline Methylene
Violet Stain (AMV)
MA1420 50mL Stain essential for viability testing. Dead yeast cells stain bright blue. Must be
Citrate Methylene refrigerated.
Blue Stain
Ferm Flask
Product Description

LW2000 without stirrer
Ferm Flask USES:
LW2010 with stirrer
• Yeast collection
Ferm Flask
• Yeast storage
The inspiration for the White Labs Ferm Flask
is the Carlsberg Flask and Emil Christian Hansen’s • Priming mixer
creation of the first pure yeast culture in 1883.
• Yeast maintenance
Just like the Carlsberg flask of the past, this
yeast brink was developed specifically for
aseptic yeast handling in the brewery, FEATURES:
assuring a pure and physiologically
fit pitching yeast. Produced in
• Half US barrel volume
cooperation with Sabco Kegs, we
employ smooth and sanitary weld • Wide piping for thick slurries
techniques throughout this vessel.
With the White Labs Ferm Flask, • Stainless interior and exterior
you’ll be able to add nutrients while
• Pressure gauge
the yeast is in storage. In the same
way, you’ll also be able to charge • Sanitary enclosed vessel
your yeast prior to pitching. The
special mixing arm will help you • PRV (Pressure release valve)
avoid hot spot build up and will
• Steam sterilizable
also allow you to homogenize
the slurry prior to sampling or
SUPPLIES
• Temperature probe
pitching. The White Labs Ferm
Flask is the best way to ensure • CIP/SIP
a consistently healthy pitch of
• Butterfly valve
yeast every time.
• 6” port for easy cleaning
• Pharmaceutical grade
tri-clamp ports

Recommendations for White Labs Pitchable Yeast Cultures
1 Always store the yeast at temperatures between 36-40°F (2-4°C).
2 For the first generation of the new yeast culture, a lighter style beer with a 10–12° Plato gravity is recommended
for best yeast performance. See chart below for high gravity beer. WLN1000 White Labs Yeast Nutrient will help
shorten the fermentation cycle and make the yeast healthier for subsequent generations.
3 Keep yeast in the refrigerator until needed. Do not freeze the culture. Remove yeast at least 2 hours before pitching,
so the slurry can come close to room temperature. To innoculate, sanitize scissors, cut the top left of the bag
and pour in.
4 The fermentation is best started at 70-72°F (21-22°C), even for lagers, and lowered to desired fermentation
temperature after krausen formation or CO2 begins.
5 The initial signs of fermentation should be evident within 12-20 hours depending on the age of the yeast. Successive
generations will have a shorter lag time and faster fermentation. The first complete fermentation usually takes 1-3
days longer because yeast needs to adapt from a laboratory culture to a fermentation environment. When repitching,
it is recommended to do so with more cells because the pitching yeast typically decline in yeast health after
fermentation.
Guide to White Labs Yeast Sizing

White Labs PurePitch® Custom
Pitchable Size Packages Pour
Homebrew 40mL n/a

Nano 0.5L 0.5L
5bbl/hl 2 x 0.5L 1L
7bbl/hl 1.5L 1.5L
10bbl/hl 2L 2L
15bbl/hl 2 x 1.5L 3L
20bbl/hl 2 x 2L 4L
30bbl/hl 3 x 2L 6L
40bbl/hl 4 x 2L 8L
50bbl/hl 5 x 2L 10L
100bbl/hl 10 x 2L 20L
Size Recommendation by Starting Gravity
RESOURCES
GRAVITY RANGE OF WORT FOR ALE (1ST GENERATION)
Batch Size: up to 12°Plato 12.5 - 16.5°Plato Over 16.5°Plato (1.065+ SG) or
(1.048 SG) (1.050 - 1.065 SG) Cold Pitching Lager
up to 12°Plato (1.048 SG)
.5 to 2.5bbl/hL Nano 1 to 2 Nano 5bbl/hL

5bbl/hL 5bbl/hL 7bbl/hL 10bbl/hL
888.593.2785 – page 35 –
Collection, Storage and Repitching Yeast for Professionals
Most brewery fermentations are carried out with re-used yeast, but the question of how to store and maintain properly
frustrates even the most skilled brewers. It is actually not as difficult as some believe, and there are techniques that
brewers can use to significantly expand the life span of their yeast.
The fact that we can take a by-product of beer production – yeast – save it and reuse it in successive fermentations is
quite unique. We can do this because yeast is still alive and healthy after most beer fermentations. The low alcohol
levels in beer prevent the yeast from dying off, as it does in wine production. The problem for most brewers then is
not whether to reuse yeast, but how to store it and keep it healthy for future brewing sessions.
Yeast is a living organism, and is most happy and healthy when feeding on wort sugars. When fermentation is
complete, they flocculate to the bottom of the fermentor, then go into a resting state. Yeast under beer is fairly
stable, and most brewers agree that this is the best place to store yeast. Note, two crucial factors are temperature
and time.
The yeast cake at the bottom of a conical fermentor may rise in temperature. Yeast is an excellent insulator, and heat
can build up in the middle of the slurry, 10-15°F (-12-9°C) above the beer temperature, typically for very flocculent strains.
When yeast heats up, its life span plummets. If the cone is not chilled, effects are even more significant. For this reason,
brewers try to remove yeast slurry shortly after fermentation is complete, and the beer is chilled. Once yeast is removed,
you ideally want to use the yeast immediately. This allows little time for yeast to deteriorate and die. However, this is not
always possible, due to brew schedules.
The most common way to store yeast for future use is to put it into 5-gallon, stainless steel soda kegs. These work well,
and the lid can be modified to your desire. These kegs have the many small parts and gaskets that can harbor bacteria,
which need to be properly sanitized. Also, carbon dioxide can build up quickly in yeast slurry, and if kept under pressure,
will cross the cell walls and kill yeast cells. Pressures over 35 PSI can be toxic to yeast, and soda kegs are rated over 100
PSI. So if you use these kegs, shake and vent pressure on a regular basis, at least once per day.
Other vessels can be used for yeast storage. Brewers often shun plastic, because it scratches easy and scratches
can harbor bacteria and wild yeast however, this can actually be a good choice. Use a high grade (and food grade)
plastic (polyethylene, polypropylene), buckets exclusively for yeast storage. The advantage of plastic is that yeast slurry
is visible, so you can evaluate the condition and quantity of yeast by sight. For example, if you pull off yeast slurry and it
is very runny, without counting cells under a microscope, you will be unsure of how much yeast to use in the next batch.
By using a plastic bucket to store yeast, you can see how much yeast settles out, and pitch accordingly. Plastic buckets
also need to be vented occasionally.
Lager Yeast Options for the Craft Brewer
1 To start fermentation at 48-55°F, order 2-3 times the amount of yeast (reference “Guide to White Labs
Yeast Sizing” on page 35).
Cool wort to hybrid/ale temperatures (60-65°F/15-18°C), pitch yeast and maintain temperatures until signs
2 of fermentation are evident, CO2 formation or pH decrease. This will take about 24 hours. Begin to lower
fermentation temperatures until desired lager temperatures are reached. In order to maintain vitality, it’s
recommended to lower 10°F (0.5-1°C) per hour over a 12 hour period.
RESOURCES
Use a propagation step. Grow in 5 to 10 percent of your fermentors final volume (i.e. for a 20bbl, 1-2bbls
3 of wort). Maintain propagation at the same temperature you are going to pitch your yeast. After 24 to 48
hours, add propagation to fermentor.
After the initial pitch, it’s recommended to use higher pitching rates. Collect 2-3 times the normal slurry.
4 Perform a cell count, vitality analysis and a microbial stability test on the slurry to determine pitch rate
from 1.2 to 2 million cells per milliliter of wort per degree Plato.

Making a Yeast Starter – Technique for Homebrew
Make up a 0.5-1L of wort, gravity ~1.040, hopped as normal. Boil for 30 minutes, cool to room temperature. Pitch one
vial or PurePitch® package, shake well and let sit for 1-2 days. Little to no activity will be seen in the starter, since this is a
very small volume compared to the total quantity of yeast pitched. The yeast in a starter may complete within a couple of
hours. But a layer of yeast should start forming at the bottom after 1-2 days. The wort on top of the yeast may be either
decanted, or left in and pitched with the whole volume. Most pitch the whole volume, but if the starter gets to the point
of 5 gallons, then we recommend decanting the wort off the yeast.
Typical starter volumes for 5 gallon/20L:

• To activate the yeast: 0.5L
• To regenerate expired yeast: 1L
• To brew a high gravity beer: 2L
• To brew a lager beer, starting fermentation 50-55°F (10-13°C): 2-4L
Making a Starter Recommendation

Gravity Range of Wort
For Batch Size: up to 12°Plato 12.5 - 16.5°Plato Over 16.5°Plato
(1.048 SG) (1.050 - 1.065 SG) (1.065 SG)
5 Gallons (20L) 1 package, no starter 1 package, 1L starter 1 package, 2L starter

10 Gallons (40L) 2 packages, no starter 1 package, 2L starter 1 to 2 packages, 4L starter
15 Gallons (60L) 3 packages, no starter 1 package, 3L starter 2 packages, 6L starter
Wine Yeast Culture Build-up for Fermentation (1,000 Gallons)

Using a 200 gallon inoculum (1.5L) from White Labs, a culture build-up can be performed to prepare yeast for
large-scale fermentation.
1 Obtain approximately 8L clean settled grape juice (either pasteurized, or juice that was treated with 25-50ppm
SO2 at crushing) and add 2g/L yeast nutrient.
2 Transfer to a clean container with a loosely fitting cap, lid, or clean piece of foil.
3 Inoculate with the 1.5L yeast culture and hold at 75-85°F (24-30°C).
4 Aerate culture to improve growth rates for 48 hours.
5 Add starter culture to must or juice at 2-5% by volume.
If additional build-up is needed, transfers should be made within 24 to 48 hours once juice is actively bubbling, as the
yeast are at full growth at this time. Culture can be expanded by transferring to larger volumes by 10-fold.
SUPPLIES
JUICE
YEAST
NUTRIENT
RESOURCES
200 gallon pitchable Clean settled Glass carboy Yeast Nutrient
PurePitch ® yeast grape juice (5 gallons) (2 gallons)
(1.5L) (8L)
1 2 3 4 5
Y
NU EAS
TR T
IEN
T
+ O 2 for
Keep at 48 hours
clean settled
grape juice
JUICE JUICE 8L 75-80° F
(24-30°C ) 8L 8L
888.593.2785 – page 37 –
Distilling Yeast Usage and Culture Build-up for Fermentation
1 2 3
4 5 6
RESOURCES

Fermentation for Distilling Worksheet
Product Start Brix End Brix pH start pH end Duration Alcohol %
Rum 16-25 0 can be >8 4.5-4.8 3.5 24-120 5-7% up to 10%

Bourbon Whiskey 13.5 1.5 4.8-5.2 3.9 72-120 8%
Rye Whiskey 13.5 1.5 4.8-5.2 3.9 72-120 8%
Scotch Whisky 11 to 15 0 5.5 3.6 48-120 8%
Tequila (100% Agave) 4 to 11 0.5 4-4.5 3.9 24-72 4-12%
Brandy 20-25 1.5 4.8-5.2 3.9 72 (or longer) 5.8-8%
Vodka 13-25 1.5 4.8-5.2 3.9 72-120 5.5-15%
Gin 13-25 1.5 4.8-5.2 3.9 72-120 5.5-15%
e)
av
ke ey
Ag
sk
Br la (1 ky
%
hi
y
is
00
W
qu Wh
s
Ry on
hi
Vo y
ch
W
a
b
d
dk
i
ur
an
m
ot
e
n
Bo
Ru
Sc
Gi
Te
Yeast Choices Usage Rates
WLP001 California Ale Yeast® 1L/125 Gallons

WLP028 Edinburgh Scottish Ale Yeast 1L/125 Gallons
WLP045 Scotch Whisky Yeast 1L/125 Gallons
WLP050 Tennessee Whiskey Yeast 1L/125 Gallons
WLP065 American Whiskey Yeast 1L/125 Gallons
WLP070 Kentucky Bourbon Yeast 1L/125 Gallons
WLP078 Natural Grain Yeast 1L/125 Gallons
WLP720 Sweet Mead / Wine Yeast 1L/125 Gallons
WLP760 Cabernet Red Wine Yeast 1L/125 Gallons
WLP775 English Cider Yeast 1L/125 Gallons
WLDWHISKEYAG Whiskey Turbo 2Ib/500 Gallons
WLDRUMAG Rum Turbo 2Ib/500 Gallons
WLDVODKAAG Vodka Turbo 2Ib/500 Gallons
WLDEDV493 Danstil EDV493 Dried Yeast 2Ib/500 Gallons
WLDSUPERSTART Superstart™ 2Ib/500 Gallons
WLD71B Lavin 71B 2Ib/500 Gallons
WLDEC1118 EC-1118 2Ib/500 Gallons
Nutrients Usage Rates

RESOURCES
WLN3000 Servomyces by Lallemand 0.5lb/500 Gallons
WLDFERM Fermaid K by Lallemand 1lb/500 Gallons
Enzymes Usage Rates
WLN4300 Opti-Mash (Alpha Amylase) 50mL/500 Gallons

WLN4400 Visco-Buster (Beta Glucanase) 50mL/500 Gallons
WLN4100 Ultra-Ferm (Gluco-Amylase) 50mL/500 Gallons
888.593.2785 – page 39 –
Educational Materials
LM5000 Yeast: The Practical Guide to Beer Fermentation
Authors: Chris White with Jamil Zainasheff
Published by: Brewers Publications
From Brewers Publications: “The authors adeptly cover

yeast selection, storage and handling of yeast cultures, how
to culture yeast and the art of rinsing/washing yeast cultures.
Sections on how to set up a yeast lab, the basics of
fermentation science and how it affects your beer, plus
step by step procedures, equipment lists and a guide to
troubleshooting are included.”
LM5020 Brewing Microbiology - Third Edition

Edited by: Fergus Priest and Ian Campbell
Brewing Microbiology serves as a reference book and a laboratory manual. It is also of value to technical brewers
who must keep abreast of current developments, as well as quality controllers and laboratory research workers in
the brewing and related food and beverage industries.
The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage.
The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology.
It includes a new introductory chapter that describes the contribution of microbiology to modern brewing practice
and sets the scene for more specialized chapters to follow. In addition, there are new chapters on microbiological
methods and microbiology tailored to the smaller-sized brewer.
LM5025 Studies on Fermentation

Author: Louis Pasteur
In 1876, Louis Pasteur published his ground-breaking volume, Études sur la Bière, soon translated into English as Studies
On Fermentation. The book changed the course of brewing during the late 19th and early 20th centuries, representing a
huge leap forward in the scientific understanding of the processes involved in beermaking. Brewers around the globe put
Pasteur’s findings to work in their breweries, and thus plunged the industry headlong into the modern era.
In tribute to Pasteur’s tremendous contributions to brewing science, Studies On Fermentation has been reprinted exactly
as it appeared when first released in English, complete with all of Pasteur’s illustrations. An original 1879 edition was
digitally scanned, professionally enhanced and reproduced in a hard cover format.
LM5027 The Alcohol Textbook – Fourth Edition

Edited by K.A. Jacques, T.P. Lyons, D.R. Kelsall.
The reference for the beverage, fuel and industrial alcohol industries.
RESOURCES

Locations
WHITE LABS SAN DIEGO
GLOBAL HEADQUARTERS
9495 Candida Street
San Diego, CA 92126
Tel: 858.693.3441
Fax: 858.693.1026
Hours of Operation:
Monday-Friday 8 a.m.-5 p.m. PT
WHITE LABS BOULDER

1898 S. Flatiron Ct., Suite 213
Boulder, CO 80301
Tel: 303.209.7681
WHITE LABS DAVIS

2001 Second St., Suite 2
Davis, CA 95618
Tel: 858.693.3441 ext. 7383
WHITE LABS ASHEVILLE

172 S. Charlotte St.
Asheville, NC 28801
Tel: 828.974.3880
WHITE LABS COPENHAGEN

Flaesketorvet 68 • DK-1711
Copenhagen V, Denmark
Europe
copenhagen@whitelabs.com
WHITE LABS HONG KONG

Royale International Ltd
3/F Goodman Kwai Chung Logistics Centre,
585-609 Castle Peak Road,
Kwai Chung, New Territories
hongkong@whitelabs.com
CONTACT US
Tasting Room Locations
SAN DIEGO TASTING ROOM BOULDER TASTING ROOM ASHEVILLE TAP ROOM
9495 Candida Street 1898 S. Flatiron Court, Suite 213 (opening summer 2017)
San Diego, CA 92126 Boulder, CO 80301 172 S. Charlotte Street
Tel: 858.693.3441 (ext. 2) Tel: 303.209.7681 Asheville, NC 28801
Tel: 858.974.3880
Hours of Operation: Hours of Operation:
Monday-Saturday 12-8 p.m. PT Thursday-Saturday Hours of Operation:
Sunday 12-6 p.m. PT 2-7 p.m. MT Sunday-Wednesday
11 a.m.-9 p.m. ET
Thursday-Saturday
11 a.m.-11 p.m. ET
888.593.2785 – page 41 –
How to Order
1 Order 24/7 at yeastman.com or the White Labs mobile app
White Labs’ custom-built tracking and ordering technology, yeastman.com makes it easy to order
yeast whenever you need it. Yeastman.com tracks yeast throughout the factory, regularly updates
data between the internal and online systems, and provides up-to-the minute availability information
for employees and customers alike. In 2017, White Labs will debut a mobile app for easy ordering.
2 Customer Service
For all general inquiries and comments, including new accounts:
Domestic and Canada: 888.593.2785
International: 858.693.3441
Fax: 888.693.1026 (U.S. & Canada only)
info@whitelabs.com
Hours of Operation: Monday-Friday 8 a.m.-5 p.m. PT
3 Domestic and International Distribution Network

White Labs has wholesale distribution both domestically and internationally. Some of our valued
partners include:
Shipping Information
For commercial customers and stores, White Labs offers FedEx shipping to most locations and
FedEx International Priority outside the United States. We also work with alternative shipping
methods upon request, such as UPS, OnTrac (select Western states only), and DHL
(international only).
Boxes are shipped with an insulated pouch and filled with ice packs for ideal delivery temperatures.
Please place in refrigerated conditions immediately upon arrival. Domestic retail store orders
are shipped Wednesday for Friday delivery with alternative ship days available upon request.
Professional yeast sizes are shipped overnight domestically.
Will-call orders are available in our San Diego, Davis, CA; Boulder, CO; and Asheville, NC locations.
Our international locations offer pick up in Copenhagen, Denmark and Hong Kong, China.
CONTACT US
Guarantees and Terms of Service

The White Labs commitment: White Labs is committed to becoming the best yeast company in the world.
We guarantee that each White Labs liquid yeast culture meets our strict quality control standards. These
standards are outlined on the Certificate of Quality Assurance supplied with commercial yeast and can also
be found on our website.
If you are not 100% satisfied with your yeast within 30 days of purchase we will replace it at no cost. White
Labs will either credit the full amount of your order or replace your yeast order including shipping charges.
Please notify us within 30 days from the date of purchase (invoice date). This includes liquid yeast,
bacteria and Brettanomyces cultures made by White Labs.
White Labs guarantee for products and services other than White Labs yeast: You may return unopened and
unused items, other than liquid yeast products, within 30 days of purchase for a full refund on the value of the
product or service. There are no refunds or credits for laboratory items or services provided by White Labs.
Limitation of liability: Yeast and bacteria are living, microbiological products that are subject to environmental
conditions. The total liability of White Labs to customers shall in no circumstances exceed the sum of the
purchase price of products from White Labs. White Labs is not responsible for other ingredient costs, sales
costs, labor, etc.

NOTES
888.593.2785 – page 43 –
9495 Candida Street
San Diego, CA 92126 USA
Tel: 858.693.3441
Fax: 858.693.1026
whitelabs.com

Yeast Liquid White Lab

Enviado por

Dados do documento

Direitos autorais

Formatos disponíveis

Compartilhar este documento

Compartilhar ou incorporar documento

Opções de compartilhamento

Você considera este documento útil?

Este conteúdo é inapropriado?

Direitos autorais:

Formatos disponíveis

Yeast Liquid White Lab

Enviado por

Direitos autorais:

Formatos disponíveis

WHITE LABS PRODUCT CATALOG

Advancing fermentation. Cultivating community.

At White Labs, our core business is making pure pitchable

I was lucky to befriend other homebrewers who would

As a graduate student at the University of California, San

I hope we have the opportunity to serve you.

Dr. Chris White

Core Strains page 10

The White Labs Difference

PERFORMANCE: INNOVATION: SUPPORT:

The heart of White Labs is our yeast offerings,

In 2015, White Labs invested in a 24-hectoliter

• Higher fusel alcohols and • Highest possible purity

– page 6 – Order at: yeastman.com

How We Make Yeast

Lastly, White Labs contract

White Labs PurePitch ®

– page 8 – Order at: yeastman.com

• Pure liquid yeast, including wild yeast and bacteria

• Pure liquid yeast • Laboratory equipment and supplies

• Pure liquid yeast • Analytical laboratory tests and services

See page 35 for Size Recommendation by Starting Gravity.

– page 10 – Order at: yeastman.com

High 75-80% Medium 75-79°F (24-26°C)

– page 12 – Order at: yeastman.com

WILD YEAST AND BACTERIA

– page 14 – Order at: yeastman.com

WINE / MEAD / CIDER YEAST

WLP715 Classic yeast that is neutral in character and a strong fermenter.

WLP740 Neutral character with low fusel-alcohol production. Ferments dry.

WLP750 Classic Bordeaux yeast with a rich, smooth flavor profile.

– page 16 – Order at: yeastman.com

Medium to High 66-70% Low 68-74°F (20-23°C)

Medium 66-70% Low 55-58°F (13-14°C)

DOMESTICATION AND DIVERGENCE OF SACCHAROMYCES CEREVISIAE

WHITE LABS CORE STRAINS:

WLP028 Edinburgh Scottish Ale Yeast

– page 18 – Order at: yeastman.com

– page 20 – Order at: yeastman.com

WINE / MEAD / CIDER YEAST

Medium 73-82% Medium 62-68°F (17-20°C)

White Labs will

customers for to ensure optimal

DOMESTICATION AND DIVERGENCE OF SACCHAROMYCES CEREVISIAE

WHITE LABS VAULT STRAINS:

– page 22 – Order at: yeastman.com

ACTIVE DRY YEAST by Lallemand/Ethanol Technology

making key minerals and vitamins available to the selected

– page 24 – Order at: yeastman.com

“[We have experienced] less protein

“We get about an 8°F gain in temp when

Product Quantity Description

LS6730 n/a Includes isolation of multiple organisms, genetic identification of the

– page 26 – Order at: yeastman.com

Perkins Elmer Flexar

LS3010 Method: Gas Chromatograph. Results reported in ppm.

– page 28 – Order at: yeastman.com

LS6620 Great panel for a comprehensive look at finished

LS9014 Method: HPLC. Results reported in percent.

Carbohydrate unfermentables (carbohydrates) in beer or wort

– page 30 – Order at: yeastman.com

SIT0130 Method: Anton Paar Alcolyzer or

SIT1000 Analysis includes moisture, protein, plumpness, kernel

Media Culture Reference Guide