New strains and upgrades planned for the new year

Note: The following strains are new to White Labs for 2012. WLP072 French Ale Yeast has been re-added to the Platinum release schedule but has been offered in the past to brewers and homebrewers.

5 new strains!

WLP090 San Diego Super Yeast
A super clean, super-fast fermenting strain. A low ester-producing strain that results in a balanced, neutral flavor and aroma profile. Alcohol-tolerant and very versatile for a wide variety of styles. Similar to California Ale Yeast WLP001 but it generally ferments faster. 
Optimal Fermentation Temperature: 65-68F
Attenuation: 76-83% +
Flocculation: Medium-High
Alcohol Tolerance: High

WLP585 Belgian Saison III
Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.
Optimal Temp: 68-75F
Flocculation: Low-Medium
Attenuation: 70-74%
Alcohol Tolerance: Medium

WLP644 Brettanomyces bruxellensis Trois
This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
Optimal Temp: 70-85F
Flocculation: Low
Attenuation: 85%+
Alcohol Tolerance: Medium-High

WLP665 Flemish Ale Blend
Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.
Optimal Temp: 68-80F
Flocculation: Low-Medium
Attenuation: 80-85%+
Alcohol Tolerance: Medium-High

WLP860 Munich Helles
This yeast helps to produce a malty, but balanced traditional Munich-style lager. Clean and strong fermentor, it's great for a variety of lager styles ranging from Helles to Rauchbier.
Optimal Temp: 48-52F
Flocculation: Medium
Attenuation: 68-72%
Alcohol Tolerance: Medium

Read about the full Platinum schedule!

What else is planned for 2012? Many new things including the following:

* White Labs will release a special pinot noir yeast in wine season.

* More upgrades to Yeastman, Whitre Labs' proprietary yeast tracking and ordering system. The system is tied into the company's teal-time tracking system, letting brewers know within seconds exactly when they can get the strain they are seeking. 

* The White Labs tasting room will open in summer 2012, allowing visitors to try beers made with different yeast strains. White Labs is in the process of licensing its own brewery, which will allow it to brew small batches of beer to serve in the tasting room. The beer is intended for experimental purposes and will not be sold off site.

* The White Labs classroom is now open. Many one-day workshops are planned throughout 2012.

* And most importantly, increased yeast production! Details to follow.