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Catalog Index Yeasts for Beer Dry Yeasts: +++Ales +++Lagers +++Wheat White Labs Yeast: +++Ales +++Brettanomyces and Bacteria +++Fermentation Enzymes +++Specialty Ales +++Lagers +++Platinum Series +++Special Blends Yeasts for Wine | Mead | Cider: +++German Mead | Sherry +++Lalvin +++Redstar +++White Labs +++Malolactic Cultures High Alcohol Yeasts Site Map View Cart | Checkout Order By Phone Prices/Inventory subject to change without notice. |
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Brettanomyces and Bacteria
White Labs has discovered a way to use the wild bacteria strain, Brettanomyces, to produce an exciting new area of fermentation possibilites. For the experienced brewer this is a chance to explore new brewing styles and tastes. |
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| WLP645: Brettanomyces claussenii Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus. item #WLP645 the price $7.25 + $4.50 handling fee  |
WLP653: Brettanomyces lambicus High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers. item #WLP653 the price $7.25 + $4.50 handling fee |
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| WLP655: Belgian Sour Mix 1 A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. item #WLP655 the price $7.25 + $4.50 handling fee |
WLP677: Lactobacillus Bacteria This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. item #WLP677 the price $7.25 + $4.50 handling fee |
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