Yeast Bank
the vault for professionals Strains
Core Strains are composed of 68 beer and wine yeast strains including wild yeast and bacteria as well as WLP600 Kombucha SCOBY. These strains are grown year-round with a shipping lead time of 1 to 17 days. The Core Strains are available to professionals, retailers, and homebrewers, with both PurePitch® and Custom Pour packaging for professionals. Homebrew-sized options are packaged in PurePitch® and vial packaging.
White Labs Vault Strains are a collection of specialty strains. The availability for specialty strains from The Vault depends on whether the customer is a homebrewer, professional, or retailer. Homebrewers may place a pre-order on select strains by visiting whitelabs.com/thevault or purchase yeast directly from a retailer that carries The Vault Seasonal Releases. All strains from The Vault are available to professionals with longer lead times and minimum order requirements.
WLP003 German Ale II Yeast
Specialty strain from The Vault
Ale
A great strain for clean ales such as kölsch, altbier, and German-style pale ales. It has a strong sulfur component that will reduce with...
Attenuation
73% - 80%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
65°F - 70°F
WLP006 Bedford British Ale Yeast
Specialty strain from The Vault
Ale
Ferments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel, perfect for creating English-style...
Attenuation
72% - 80%
Flocculation
High
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
65°F - 70°F
WLP009 Australian Ale Yeast
Specialty strain from The Vault
Ale
This yeast produces a clean, malty beer with pleasant ester characters that can be described as “bready.” It ferments successfully and cleanly at...
Attenuation
70% - 75%
Flocculation
High
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
65°F - 70°F
WLP011 European Ale Yeast
Specialty strain from The Vault
Ale
A malty northern European-origin ale yeast. Its low ester production gives it a clean profile, with little to no sulfur production. Low attenuation...
Attenuation
65% - 70%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
65°F - 70°F
WLP017 Whitbread II Ale Yeast
Specialty strain from The Vault
Ale
Traditional mixed yeast culture with British character. Slightly fruity with a hint of sulfur production. This yeast can be used for many different...
Attenuation
67% - 73%
Flocculation
High
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
66°F - 70°F
WLP019 California IV Ale Yeast
Specialty strain from The Vault
Ale
Moderately clean strain with a low ester profile and less sulfur production than WLP051.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP022 Essex Ale Yeast
Specialty strain from The Vault
Ale
A flavorful British-style yeast that produces slightly fruity and bready characters. A good top-fermenting yeast strain that is well suited for top...
Attenuation
71% - 76%
Flocculation
Medium to High
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
66°F - 70°F
WLP025 Southwold Ale Yeast
Specialty strain from The Vault
Ale
From Suffolk County, England. This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight...
Attenuation
68% - 75%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
66°F - 69°F
WLP026 Premium Bitter Ale Yeast
Specialty strain from The Vault
Ale
From Staffordshire, England. Fermentation gives a mild but complex estery character. Ferments strong and dry and is good for high-gravity beers....
Attenuation
70% - 75%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
67°F - 70°F
WLP030 Thames Valley Ale Yeast
Specialty strain from The Vault
Ale
Very flocculant strain for all things English. Great for porters, stouts and ESBs. Lower ester production than most English strains but creates a...
Attenuation
72% - 78%
Flocculation
High
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP033 Klassic Ale Yeast
Specialty strain from The Vault
Ale
Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt...
Attenuation
66% - 74%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
66°F - 70°F
WLP037 Yorkshire Square Ale Yeast
Specialty strain from The Vault
Ale
This yeast produces a beer that is malty and well balanced. Expect toasty flavors with malt-driven esters. Highly flocculent and a good choice for...
Attenuation
68% - 72%
Flocculation
High
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
65°F - 70°F
WLP038 Manchester Ale Yeast
Specialty strain from The Vault
Ale
A top-fermenting ale yeast that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Has a low ester profile and...
Attenuation
70% - 74%
Flocculation
Medium to High
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
65°F - 70°F
WLP039 East Midlands Ale Yeast
Specialty strain from The Vault
Ale
British-style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. A good top-fermenting yeast strain well suited...
Attenuation
73% - 82%
Flocculation
Medium to High
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
66°F - 70°F
WLP045 Scotch Whisky Yeast
Specialty strain from The Vault
Distilling
A strain that has been widely used for Scotch whisky production since the early 1950s. This yeast produces a complex array of ester compounds and...
Attenuation
75% - 80%
Flocculation
Medium
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
72°F - 77°F
WLP050 Tennessee Whiskey Yeast
Specialty strain from The Vault
Distilling
Suitable or American-style whiskeys and bourbons, this strain is famous for creating rich, smooth flavors. A clean and dry-fermenting yeast that...
Attenuation
75% - 80%
Flocculation
Medium
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
75°F - 79°F
WLP059 Melbourne Ale Yeast
Specialty strain from The Vault
Ale
A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles. Renowned...
Attenuation
74% - 78%
Flocculation
Medium
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP065 American Whiskey Yeast
Specialty strain from The Vault
Distilling
A yeast strain that produces a low ester profile and moderate fusel oils. It is temperature and alcohol tolerant and suitable for American-style...
Attenuation
76% - 82%
Flocculation
Medium
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
75°F - 82°F
WLP070 Kentucky Bourbon Yeast
Specialty strain from The Vault
Distilling
From a traditional distillery in the heart of Bourbon Country, this strain produces a malty caramel character with a balanced ester profile....
Attenuation
75% - 80%
Flocculation
Medium
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
72°F - 77°F
WLP072 French Ale Yeast
Specialty strain from The Vault
Ale
A clean strain that complements malt flavor. Low to moderate esters are produced when fermentation temperature is below 70°F (21°C). Moderate to...
Attenuation
68% - 75%
Flocculation
Medium to High
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
63°F - 73°F
WLP073 Artisanal Country Ale Yeast
Specialty strain from The Vault
Ale
Specialty / Belgian
A classic Bière de Garde strain, it produces slight esters and mild phenols, while preserving the sweet aromatics from the malt bill. This strain...
Attenuation
75% - 80%
Flocculation
Medium to Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
70°F - 82°F
WLP075 Hansen Ale Yeast Blend
Specialty strain from The Vault
Ale
This is a blend of many IPA strain favorites. It has the attenuation of WLP090 San Diego Super Ale Yeast and the character of WLP007 Dry English...
Attenuation
75% - 80%
Flocculation
Medium to High
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
66°F - 70°F
WLP076 Old Sonoma Ale Yeast
Specialty strain from The Vault
Ale
From a historic brewery in Northern California. This strain was embraced by the early pioneers of craft beer in America and is ideal for those...
Attenuation
70% - 74%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
66°F - 70°F
WLP078 Neutral Grain Yeast
Specialty strain from The Vault
Distilling
Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and temperature tolerant.
Attenuation
77% - 84%
Flocculation
Medium
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
76°F - 85°F
WLP085 English Ale Yeast Blend
Specialty strain from The Vault
Ale
A blend of British ale yeast strains designed to add complexity and attenuation to your ale. Moderate fruitiness and mineral-like character, with...
Attenuation
69% - 76%
Flocculation
Medium to High
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
68°F - 72°F
WLP515 Antwerp Ale Yeast
Specialty strain from The Vault
Specialty / Belgian
Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type...
Attenuation
73% - 80%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
67°F - 70°F
WLP518 Opshaug Kveik Ale Yeast
Specialty strain from The Vault
Ale
Specialty / Belgian
Sourced from our friend Lars Marius Garshol, this kveik strain was isolated from a mixed culture which belonged to Harald Opshaug, a farmhouse...
Attenuation
70% - 80%
Flocculation
Medium to High
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
77°F - 86°F
WLP546 Marañón Canyon Wild Cacao
Specialty strain from The Vault
Specialty / Belgian
This yeast was isolated from the thought to be extinct Pure Nacional variety of cacao. In 2007, this rare variety with white beans was rediscovered...
Attenuation
65% - 70%
Flocculation
Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
65°F - 75°F
WLP564 Leeuwenhoek Saison Yeast Blend
Specialty strain from The Vault
Specialty / Belgian
A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house saisons. Approximately 85% attenuation...
Attenuation
76% - 82%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
66°F - 75°F
WLP603 Torulaspora delbrueckii
Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611. This wild yeast has been used for ciders and...
Attenuation
30% - 50%
Flocculation
Medium to Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
50°F - 86°F
WLP611 New Nordic Ale Yeast
Specialty strain from The Vault
Specialty / Belgian
Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of...
Attenuation
65% - 75%
Flocculation
Medium to Low
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
0°F - 0°F
WLP640 Brettanomyces anomalus
Specialty strain from The Vault
Wild Yeast & Bacteria
Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be...
Attenuation
70% - 85%
Flocculation
Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
70°F - 85°F
WLP665 Flemish Ale Blend
Specialty strain from The Vault
Wild Yeast & Bacteria
Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and...
Attenuation
80% - 85%
Flocculation
Medium to Low
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
68°F - 80°F
WLP669 Lactobacillus paracollinoides
Specialty strain from The Vault
Wild Yeast & Bacteria
This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. Can be used...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP673 Lactobacillus buchneri
Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP678 Lactobacillus hilgardii
Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner weisse, gueuze and lambics.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP692 Debaryomyces hansenii
Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
Debaryomyces is one of the wild yeasts isolated from lambics in Belgium.
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP693 Lactobacillus plantarum
Specialty strain from The Vault
Wild Yeast & Bacteria
Wine, Mead and Cider
Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle...
Attenuation
0% - 0%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP700 Flor Sherry Yeast
Specialty strain from The Vault
Wine, Mead and Cider
Creates green almond, Granny Smith apple and nougat characteristics found in sherry. Develops a film (flor) on the surface of the wine. For use in...
Attenuation
80% - 100%
Flocculation
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
70°F - 100°F
WLP707 California Pinot Noir Yeast
Specialty strain from The Vault
Wine, Mead and Cider
Produces fruity and complex aromas and is reliable for difficult fermentations. Isolated from pinot noir grapes in Davis, CA.**This strain has been...
Attenuation
80% - 100%
Flocculation
N/A
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
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WLP727 Steinberg-Geisenheim Wine Yeast
Specialty strain from The Vault
Wine, Mead and Cider
High fruit ester production. German in origin and cold tolerant.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
50°F - 90°F
WLP730 Chardonnay White Wine Yeast
Specialty strain from The Vault
Wine, Mead and Cider
Dry wine yeast with slight ester production and low sulfur dioxide production which enhances varietal character.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
50°F - 90°F
WLP749 Assmanshausen Wine Yeast
Specialty strain from The Vault
Wine, Mead and Cider
This strain is a German red wine yeast that is cold tolerant. Produces spicy fruit aromas.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
50°F - 90°F
WLP750 French Red Wine Yeast
Specialty strain from The Vault
Distilling
Wine, Mead and Cider
Classic Bordeaux yeast with a rich, smooth flavor profile.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
WLP760 Cabernet Red Wine Yeast
Specialty strain from The Vault
Wine, Mead and Cider
A versatile strain for full-bodied red wines with ester production that complements dry aromatic white wines.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
WLP770 Suremain Burgundy Wine Yeast
Specialty strain from The Vault
Wine, Mead and Cider
Emphasizes fruit aromas in barrel fermentations. Posesses a high nutrient requirement to avoid volatile acidity production.
Attenuation
80% - 100%
Flocculation
Low
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
60°F - 90°F
WLP773 Scottish Cider Yeast Blend
Specialty strain from The Vault
Wine, Mead and Cider
This is an exciting blend of two ale strains and one wine strain. Unlike a lot of ale strains that typically dry out most ciders, this unique blend...
Attenuation
80% - 80%
Flocculation
Medium to High
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP780 Thai Rice Chong Yeast
Specialty strain from The Vault
Ale
Wine, Mead and Cider
Typically used for making rice wine but has shown to ferment beer just fine. The ester profile is very fruity and produces a surprising amount of...
Attenuation
76% - 76%
Flocculation
Alcohol Tolerance
High (10 - 15%)
Optimum Fermentation Temperature
0°F - 0°F
WLP815 Belgian Lager Yeast
Specialty strain from The Vault
Lagers
A clean, crisp European lager yeast with low sulfur production. This strain originates from a very old brewery in west Belgium. Great for European...
Attenuation
72% - 78%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
50°F - 55°F
WLP835 German X Lager Yeast
Specialty strain from The Vault
Lagers
Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is...
Attenuation
70% - 76%
Flocculation
Medium
Alcohol Tolerance
Medium - High (8 - 12%)
Optimum Fermentation Temperature
50°F - 54°F
WLP845 Fast Lager Yeast
Specialty strain from The Vault
Lagers
Use this strain when you need a lager sooner rather than later. Low sulfur production and medium flocculation characteristics.
Attenuation
75% - 78%
Flocculation
Alcohol Tolerance
Optimum Fermentation Temperature
0°F - 0°F
WLP860 Munich Helles Lager Yeast
Specialty strain from The Vault
Lagers
This yeast helps to produce a malty, yet balanced traditional Munich-style lager. Clean and a strong fermentor, it’s great for a variety of lager...
Attenuation
68% - 72%
Flocculation
Medium
Alcohol Tolerance
Medium (5 - 10%)
Optimum Fermentation Temperature
48°F - 52°F
WLP885 Zurich Lager Yeast
Specialty strain from The Vault
Lagers
A Swiss-style lager yeast that with proper care can be used to produce lagers over 11% ABV. Sulfur and diacetyl production is minimal.WLP885 Zurich...
Attenuation
70% - 80%
Flocculation
Medium
Alcohol Tolerance
Very High (Over 15%)
Optimum Fermentation Temperature
50°F - 55°F
