A

1 oz

B

1 lb

AMARILLO

Relatively new hop that was discovered as a mutation by a grower.  American style ales.

8.9%

BULLION

One of the earliest high alpha hops in the world.  Raised in 1919 in England from a wild Manitoban female crossed with an English male hop.  Used mainly for bittering.  Stouts and Dark Ales.

CASCADE

Derived from a cross between Fuggles and the Russian hop Serebrianker.  Good for flavor and aroma, but an acceptable bittering hop.  Ales and Lagers.

CENTENNIAL

Newer variety still under experimentation.  Cross between Brewer's Gold and a selected USDA male.  Aromatic but acceptable for bittering.  Medium to Dark American Ales.

CHINOOK

Cross between Petham Golding and USDA Select Male.  Released in 1985 and becoming popular.  Strong bittering ability.  All American Lagers and Ales.

CLUSTER

Excellent general purpose hop with medium and well-balanced bittering potential and no undesirable aroma properties.  Good for dark beers.  Used for bittering, good flavor.  Light and Dark American Lagers.

COLUMBUS

Relatively new variety becoming increasingly accepted.  Used for bittering mainly, good flavor.  IPA, Pale Ale and Stouts.

Not Available

FUGGLE

Traditional aroma hop, appeared in 1875 England.  Also known overseas as Styrian Golding.  Used for finishing, dry hopping.  English Ales, Especially Pale Ales, Porters and Stouts.

GALENA

Bred from Brewer's Gold by open pollination.  Excellent high alpha acid hop with balanced bittering profiles paired with acceptable hop aroma.  Very bitter, but blends well with finishing hops.  American Ales and Lagers.   Suitable for all beer styles.

HALLERTAU

This is the US version of the German Hallertau.  Good all-around bittering and finishing.  Stock Ales, Altbiers, Belgian Ales and Continental Style Lagers.

KENT GOLDINGS

Genuine long-established East Kent Golding variety group imported from England.  Used for Pale Ales, ESB and English Style Beers.

LIBERTY

Released in 1991, aroma variety with close similarities to imported German aroma varieties.  Used for finishing.  American and German Ales and Lagers.

MT HOOD

Aroma variety with similarities to the German Hallertau and Hersbrucker varieties, released in the US in 1989.  Used for aroma and flavor, American & German Ales/Lagers.

NORTHERN BREWER

A true dual-purpose hop containing moderate amounts of alpha acids combined with an acceptable aroma profile.  Good for bittering with strong flavors and very fragrant.  Steam Beers, Dark English Ales, and German Lagers.

NUGGET

Selected from a cross between Brewer's Gold and a high alpha male.  Extremely bitter.  Medium to Dark Ales and Lagers.

PERLE

Derived from English Northern Brewery, new to the US industry.  Minty bittering and good "green hop" aromas.  All Non-Pilsner Lagers, Wheats.

SAAZ

US equivalent of the Czech variety, but lacks some of the fineness of aroma.  Used for finishing, very flavorful.  Pilsners, Continental Lagers and Wheats.

TETTNANG

Recently established in the US, traditional German variety, true noble aroma variety.  Used for finishing.  Wheats and Lagers.

WILLAMETTE

A quality aroma hop with a smooth soft flavor.  Can be used for ales and lagers.  Used for finishing, dry hopping.  American and British Ales.

YAKIMA MAGNUM

First super alpha variety grown in Hallertau region.  Grown in Yakima Valley the last four years.  Useful for all beer types.

15.5%

A

1 oz

B

1 lb

CHALLENGER (UK)

All-purpose hop with moderate amounts of alpha acid and good kettle aroma.  Popular bittering hop. Used for British Ales and Lagers.

8.4%

HALLERTAU (German)

Traditionally a superior German aroma hop.  Excellent flavor.  Versatile bittering and finishing. Used for Wheats, Altbiers, Pilsners, Belgian Ales, American and German Lagers.

HERSBRUCKER (German)

Traditional German landrace variety grown widely not only in the Hallertau, but also in Spalt and Hersbruck areas.  Used for Lager, Pilsner, Bock, Wheat beers, Belgian Style Ales, Kolsch, and Munich Helles.

KENT GOLDINGS (UK)

Traditional Old English hop.  Developed by clonal selection from 1790 on starting from Canterbury Whitebine.  Classic English ale hop used for kettle hopping and dry hopping. All English Style Ales, ESB Bitters.

NORTHERN BREWER (German)

One of the original medium to high alpha hops.  A true dual-purpose hop.  Used for Steam Beers, Dark English Ales, and German Lagers.

PERLE (German)

Bred at the Hull Hop Research Institute from the English Northern Brewer variety.  Used for Pale Ales, Porters, Lagers.

SAAZ (Czech)

Classical noble aroma hop with long and strong traditions. Associated with the renowned Pilsener Lager.  Used for finishing.  Bohemian-style Beers, Continental Lagers, Wheats, Pilsner Lagers.

SPALT (German)

Land Race variety named for the area where it is grown. Traditional Noble hop.  Used for beers where Noble hops are appropriate.  German Lagers.

STYRIAN GOLDINGS (Slovenia)

A world-renowned aroma hop with widespread usage in both ale and lager brewing.  An ecotype of Fuggle grown in Slovenia.  Used for English-Style Ales, ESB, Bitter, Lagers.

TARGET (UK)

Widely used for high alpha acid content combined with an acceptable aroma.  Robust bittering.  Used for British Ales and Lagers.

TETTNANG (German)

Traditional German variety developed in the area of the same name.  Very fine or noble aroma hop.  Used for German Lagers, Wheat, Ales and American Lagers.

A

1 oz

B

1 lb

7.0%

A

1 oz

B

1 lb

4.4%

Price

Each

California Ale

This yeast is famous for its clean flavors, balance & ability to be used in almost any style ale. It accentuates the hop flavors & is extremely versatile.
Attenuation: 73-80; Flocculation: High; Optimum Ferm Temp: 68-73

English Ale

A classic ESB strain from one of England's largest independent breweries. This yeast is best suited for English style ales including milds, bitters, porters, & English style stouts. This yeast will leave a beer very clear, & will leave some residual sweetness.
Attenuation: 63-70; Flocculation: Very High; Optimum Ferm Temp: 65-68

Irish Ale

This is the yeast from one of the oldest stout producing breweries in the world. It produces a slight hint of diacetyl, balanced by a light fruitiness & slight dry crispness. Great for Irish ales, stouts, porters, browns, reds & a very interesting pale ale.
Attenuation: 69-74; Flocculation: medium to high; Optimum Ferm Temp: 65-68

British Ale

This yeast is a little more attenuative than WLP002. Like most English strains, this yeast produces malty beers. Excellent for all English style ales including bitter, pale ale, porter, & brown ale.
Attenuation: 67-74; Flocculation: High; Optimum Ferm Temp: 65-70

Dry English Ale

Clean, highly flocculant, & highly attenuative yeast. This yeast is similar to WLP002 in flavor profile, but is 10% more attenuative. This eliminates the residual sweetness, & makes the yeast well suited for high gravity ales. It also reaches terminal gravity quickly. 80% attenuation will be reached even with 10% ABV beers.
Attenuation: 70-80; Flocculation: High; Optimum Ferm Temp: 65-70

East Coast Ale

The "Brewer Patriot" strain can be used to reproduce many of the American versions of classic beer styles. Similar neutral character of WLP001, but less attenuation, less accentuation of hop bitterness, increased flocculation, & a little tartness. Very clean & low esters. Great yeast for golden, blonde, honey, pales & German alt style ales.
Attenuation: 70-75; Flocculation: low to medium; Optimum Ferm Temp: 68-73

European Ale

Malty, Northern European-origin ale yeast. Low ester production, giving a clean profile. Little to no sulfur production. Low attenuation helps contribute to the malty character. Good for Alt, Kolsch, malty English ales, & fruit beers.
Attenuation: 65-70; Flocculation: Medium; Optimum Ferm Temp: 65-70

London Ale

Dry, malty ale yeast. Provides a complex, oakey ester character to your beer. Hop bitterness comes through well. This yeast is well suited for classic British pale ales, bitters, & stouts. Does not flocculate as much as WLP002 & WLP005.
Attenuation: 67-75; Flocculation: Medium; Optimum Ferm Temp: 66-71

Burton Ale

From the famous brewing town of Burton upon Trent, England, this yeast is packed with character. It provides delicious subtle fruity flavors like apple, clover honey & pear. Great for all English styles, IPA's, bitters, & pales. Excellent in porters & stouts.
Attenuation: 69-75; Flocculation: Medium; Optimum Ferm Temp: 68-73

Edinburgh/Scottish Ale

Scotland is famous for its malty, strong ales. This yeast can reproduce complex, flavorful Scottish style ales & can be an everyday strain, similar to WLP001. Hop character is not muted with this strain, as it is with WLP002.
Attenuation: 70-75; Flocculation: Medium; Optimum Ferm Temp: 65-70

German Ale/Kolsch

From a small brewpub in Cologne, Germany, this yeast works great in Kölsch & Alt style beers. Good for light beers like blond & honey. Accentuates hop flavors, similar to WLP001. The slight sulfur produced during fermentation will disappear with age & leave a super clean, lager like ale.
Attenuation: 72-78; Flocculation: Medium; Optimum Ferm Temp: 65-69

Dusseldorf Ale

Traditional Alt yeast from Dusseldorf, Germany.  Produces clean, slightly sweet beers.  Does not accentuate hop flavor as WLP029 does.
Attenuation: 65-72; Flocculation: Medium; Optimum Ferm Temp: 65-69

California Ale V

From Northern California. This strain is more fruity than WLP001 & slightly more flocculant. Attenuation is lower, resulting in a fuller bodied beer than with WLP001.
Attenuation: 70-75; Flocculation: medium to high; Optimum Ferm Temp: 66-70

Pilsen Lager

Classic pilsner strain from the premier pilsner producer in the Czech Republic. Somewhat dry with a malty finish, this yeast is best suited for European pilsner production.
Attenuation: 72-77; Flocculation: medium to high; Optimum Ferm Temp: 50-55

Czech Budejovice Lager

Pilsner lager yeast from Southern Czech Republic. Produces dry & crisp lagers, with low diacetyl production.
Attenuation: 75-80; Flocculation: Medium; Optimum Ferm Temp: 50-55

San Francisco Lager

This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics. Can also be fermented down to 50 degrees for production of marzens, pilsners & other style lagers.
Attenuation: 65-70; Flocculation: High; Optimum Ferm Temp: 58-65

Oktoberfest/Marzen Lager

This yeast produces a very malty, bock like style. It does not finish as dry as WLP830, as it is much slower in the first generation. We encourage a larger starter to be used the first generation or schedule a longer lagering time.
Attenuation: 65-73; Flocculation: Medium; Optimum Ferm Temp: 52-58

German Lager

This yeast is one of the most widely used lager yeasts in the world. Very malty & clean, great for all German lagers, pilsner, oktoberfest, & marzen.
Attenuation: 74-79; Flocculation: Medium; Optimum Ferm Temp: 50-55

Southern German Lager

This yeast is characterized by a malty finish & balanced aroma. It is a strong fermenter, produces slight sulfur, & low diacetyl.
Attenuation: 68-76; Flocculation: medium to high; Optimum Ferm Temp: 50-55

American Pilsner Lager

This yeast is used to produce American style lagers. Dry & clean with a very slight apple fruitiness. Sulfur & diacetyl production is minimal.
Attenuation: 75-80; Flocculation: Medium; Optimum Ferm Temp: 50-55

WINE/MEAD/CIDERS

Champagne

Classic yeast, used to produce champagne, cider, dry meads, dry wines, or to fully attenuate barley wines/strong ales. Can tolerate alcohol concentrations up to 17%. Neutral.
Attenuation: 75; Flocculation: Low; Optimum Ferm Temp: 70-75

Sweet Mead/Wine

A wine yeast strain that is less attenuative than WLP715, leaving some residual sweetness. Slightly fruity & will tolerate alcohol concentrations up to 15%. A good choice for sweet mead & cider, as well as Blush wines, Gewürztraminer, Sauternes, Riesling.
Attenuation: 75; Flocculation: Low; Optimum Ferm Temp: 70-75

Steinberg-Geisenheim

German in origin, this yeast has high fruit/ester production. Perfect for Riesling & Gewurztraminer. Moderate fermentation characteristics & cold tolerant.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 50-90

French White Wine

Classic yeast for white wine fermentation. Slow to moderate fermenter & foam producer. Gives an enhanced creamy texture.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90

Merlot Red Wine

Neutral, low fusel alcohol production. Will ferment to dryness, alcohol tolerance to 18%. Vigorous fermenter. WLP740 is also well suited for Cabernet, Shiraz, Pinot Noir, Chardonnay, Sauvignon Blanc, & Semillon.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90

Assmanhausen

German red wine yeast, which results in spicy, fruit aromas. Perfect for Pinot Noir & Zinfandel. Slow to moderate fermenter which is cold tolerant.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 50-90

French Red Wine

Classic Bordeaux yeast for red wine fermentations. Moderate fermentation characteristics. Tolerates lower fermentation temperatures. Rich, smooth flavor profile.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90

Cabernet Red Wine

High temperature tolerance. Moderate fermentation speed. Excellent for full bodied red wines, ester production complements flavor. WLP760 is also suitable for Merlot, Chardonnay, Chenin Blanc, & Sauvignon Blanc.
Attenuation: 80; Flocculation: Low; Optimum Ferm Temp: 60-90

English Cider

Classic cider yeast. Ferments dry, but retains flavor from apples. Sulfur is produced during fermentation, but will disappear in first two weeks of aging. Can also be used for wine & high gravity beers.
Attenuation: 80; Flocculation: Medium; Optimum Ferm Temp: 68-75

MCW Liquid Culture (MFL by Vinquiry)

(White Labs item #WLP675)

PLATINUM SERIES YEAST STRAINS

White Labs Platinum Yeast Strains are two new yeast strains that are released every two months.  New strains will replace the last ones.  The goal of the program is to provide new, interesting yeast strains for home brewers to use & to match seasonal brewing with a particular yeast strain.

DRY YEAST

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