OUR BRANDS

about White Labs

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.

They belief that creating the best, most environmentally friendly products goes hand-in-hand with making the best use of them has inspired a culture of education and collaboration with brewers, distillers and winemakers the world over.

More information about White Labs: Click Here

Ale Yeast

California Ale Yeast

Attenuation: 73-80%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 68-73°F (20-23°C)

English Ale Yeast

Attenuation: 63-70%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-68°F (18-20°C)

German II Ale Yeast

Attenuation: 73-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

Irish Ale Yeast

Attenuation: 69-74%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 65-68°F (18-20°C)

British Ale Yeast

Attenuation: 67-74%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

Bedford British Ale Yeast

Attenuation: 72-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

Dry English Ale Yeast

Attenuation: 70-80%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

East Coast Ale Yeast

Attenuation: 70-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-73°F (20-23°C)

Australian Ale Yeast

Attenuation: 70-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

European Ale Yeast

Attenuation: 65-70%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

London Ale Yeast

Attenuation: 67-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-71°F (19-22°C)

Whitbread II Ale Yeast

Attenuation: 67-73%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

California IV Ale Yeast

Attenuation: N/A
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

Essex Ale Yeast

Attenuation: 71-76%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

Burton Ale Yeast

Attenuation: 69-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-73°F (20-23°C)

Southwold Ale Yeast

Attenuation: 68-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-69°F (19-20°C)

Premium Bitter Ale Yeast

Attenuation: 70-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 67-70°F (19-21°C)

Edinburgh Scottish Ale Yeast

Attenuation: 70-75%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

Premium Bitter Ale Yeast

Attenuation: 70-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 67-70°F (19-21°C)

German/Kölsch Ale Yeast

Attenuation: 72-78%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-69°F (18-21°C)

Thames Valley Ale Yeast

Attenuation: 72-78%
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

Klassic Ale Yeast

Attenuation: 66-74%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

Düsseldorf Alt Ale Yeast

Attenuation: 65-72%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-69°F (18-21°C)

Yorkshire Square Ale Yeast

Attenuation: 68-72%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

Manchester Ale Yeast

Attenuation: 70-74%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

East Midlands Ale Yeast

Attenuation: 73-82%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

Pacific Ale Yeast

Attenuation: 65-70%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-68°F (18-20°C)

California V Ale Yeast

Attenuation: 70-75%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

Melbourne Ale Yeast

Attenuation: 74-78%
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

American Ale Yeast Blend

Attenuation: 72-80%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 68-72°F (20-22°C)

Buchner Ale Yeast Blend

Attenuation: 72-78%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 67-72°F (19-22°C)

London Fog Ale Yeast

Attenuation: 75-82%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 64-72°F (17-21°C)

Coastal Haze Ale Yeast Blend

Attenuation: 70-75%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 68-72°F (20-22°C)

London Fog Ale Yeast

Attenuation: 75-82%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 64-72°F (17-21°C)

Hansen Ale Yeast Blend

Attenuation: 75-80%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

Old Sonoma Ale Yeast

Attenuation: 70-74%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

Cream Ale Yeast Blend

Attenuation: 75-80%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 65-70°F (18-21°C)

English Ale Yeast Blend

Attenuation: 69-76%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-72°F (20-22°C)

San Diego Super Yeast

Attenuation: 76-83%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 65-68°F (18-20°C)

Burlington Ale Yeast

Attenuation: 73-78%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 66-72°F (19-22°C)

Super High Gravity Ale Yeast

Attenuation: 80-100%
Alcohol Tolerance: Very High (Over 15%)
Optimum Fermentation Temperature: 65-68°F (18-20°C)

Lagers

Pilsner Lager Yeast

Attenuation: 72-77%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

Belgian Lager Yeast

Attenuation: 72-78%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

Czech Budějovice Lager Yeast

Attenuation: 75-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

San Francisco Lager Yeast

Attenuation: 65-70%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 58-65°F (14-18°C)

Oktoberfest/Märzen Lager Yeast

Attenuation: 65-73%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 52-58°F (11-14°C)

German Lager Yeast

Attenuation: 74-79%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

German Bock Lager Yeast

Attenuation: 70-76%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 48-55°F (9-13°C)

German X Lager Yeast

Attenuation: 70-76%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 50-54°F (10-12°C)

Southern German Lager Yeast

Attenuation: 68-76%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

American Lager Yeast

Attenuation: 75-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

Fast Lager Yeast

Attenuation: 75-78%
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

Copenhagen Lager Yeast

Attenuation: 72-78%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-58°F (10-14°C)

Munich Helles Lager Yeast

Attenuation: 68 -72%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 48-52°F (9-11°C)

Zurich Lager Yeast

Attenuation: 70-80%
Alcohol Tolerance: Very High (Over 15%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

Old Bavarian Lager Yeast

Attenuation: 66-73%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

High Pressure Lager Yeast

Attenuation: 73-82%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 62-68°F (17-20°C)

Mexican Lager Yeast

Attenuation: 70-78%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-55°F (10-13°C)

Charlie's Fist Bump Yeast

Attenuation: 66-70%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 55°F - 73°F

Specialty / Belgian

French Ale Yeast

Attenuation: 68-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 63-73°F (17-23°C)

Artisanal Country Ale Yeast

Attenuation: 75-80%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 70-82°F (21-27°C)

Hefeweizen Ale Yeast

Attenuation: 72-76%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-72°F (20-22°C)

American Hefeweizen Ale Yeast

Attenuation: 70-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 65-69°F (18-21°C)

Bavarian Weizen Yeast

Attenuation: 73-77%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

Belgian Wit Ale Yeast

Attenuation: 74-78%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 67-74°F (19-23°C)

Hefeweizen IV Ale Yeast

Attenuation: 73-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 66-70°F (19-21°C)

Belgian Wit II Ale Yeast

Attenuation: 70-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 67-74°F (19-23°C)

Monastery Ale Yeast

Attenuation: 75-80%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 65-72°F (18-22°C)

Bastogne Belgian Ale Yeast

Attenuation: 74-80%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 66-72°F (19-22°C)

Antwerp Ale Yeast

Attenuation: 73-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 67-70°F (19-21°C)

Opshaug Kviek Ale Yeast

Attenuation: 70-80%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 77-86°F (25-30°C)

Abbey Ale Yeast

Attenuation: 75-80%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 66-72°F (19-22°C)

Abbey IV Ale Yeast

Attenuation: 74-82%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 66-72°F (19-22°C)

Belgian Strong Ale Yeast

Attenuation: 78-85%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 66-72°F (19-22°C)

Marañón Canyon Wild Cacao

Attenuation: 65-70%
Alcohol Tolerance: Medium (5-10%)
Optimum Fermentation Temperature: 65-75°F (18-24°C)

Belgian Ale Yeast

Attenuation: 78-85%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 68-78°F (20-26°C)

Leeuwenhoek Saison Yeast Blend

Attenuation: 76-82%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 66-75°F (18-24°C)

Belgian Saison I Ale Yeast

Attenuation: 65-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-85°F (20-30°C)

Belgian Saison II Ale Yeast

Attenuation: 78-85%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-85°F (20-30°C)

Belgian Style Saison Ale Yeast Blend

Attenuation: 70-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-85°F (20-30°C)

Belgian Golden Ale Yeast

Attenuation: 73-78%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 68-75°F (20-24°C)

Belgian Style Ale Yeast Blend

Attenuation: 74-80%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 68-75°F (20-24°C)

French Saison Ale Yeast

Attenuation: 73-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-85°F (20-30°C)

Saccharomyces "bruxellensis" Trois

Attenuation: 85%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 70-85°F (21-30°C)

Wild Yeast & Bacteria

Torulaspora delbrueckii

Attenuation: 30-50%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-86°F (10-30°C)

New Nordic Ale Yeast

Attenuation: 65-75%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 50-86°F (10-30°C)

Funky Cider Blend

Attenuation: N/A
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

WLP630 Berliner Weisse Blend

Attenuation: 73-80%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-72°F (20-22°C)

Brettanomyces anomalus

Attenuation: 70-85%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 70-85°F (21-30°C)

Brettanomyces claussenii

Attenuation: 70-85%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 85+°F (30+°C)

Brettanomyces bruxellensis Trois Vrai

Attenuation: 85+%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 70-85°F (21-30°C)

Brettanomyces bruxellensis

Attenuation: 85+%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 85+°F (30+°C)

Brettanomyces lambicus

Attenuation: 70-85%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 85+°F (30+°C)

Belgian Sour Mix 1

Attenuation: 70-80%
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 80-85°F (27-29°C)

Pediococcus damnosus

Attenuation: N/A
Alcohol Tolerance: Varies
Optimum Fermentation Temperature: Varies

Flemish Ale Blend

Attenuation: 80-85%+
Alcohol Tolerance: Medium to High (8 - 12%)
Optimum Fermentation Temperature: 68-80°F (20-27°C)

Lactobacillus paracollinoides

Attenuation: N/A
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

American Farmhouse Yeast Blend

Attenuation: 75-82%
Alcohol Tolerance: Medium (5 - 10%)
Optimum Fermentation Temperature: 68-72°F (20-22°C)

Lactobacillus brevis

Attenuation: N/A
Alcohol Tolerance: Varies
Optimum Fermentation Temperature: Varies

Lactobacillus buchneri

Attenuation: N/A
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

Malolactic Cultures

Attenuation: N/A
Alcohol Tolerance: Very High (Over 15%)
Optimum Fermentation Temperature: >70°F (>21°C)

Lactobacillus delbrueckii

Attenuation: N/A
Alcohol Tolerance: Varies
Optimum Fermentation Temperature: Varies

Lactobacillus hilgardii

Attenuation: N/A
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

Debaryomyces hansenii

Attenuation: N/A
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

Lactobacillus plantarum

Attenuation: N/A
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: N/A

Wine / Mead / Cider

Flor Sherry Yeast

Optimum Fermentation Temperature: >70°F (>21°C)
Wine Type: Sherry, port, Madeira, sweet styles
Fermentation Speed: Slow

Sake #7 Yeast

Optimum Fermentation Temperature: >70°F (>21°C)
Wine Type: Sake
Fermentation Speed: Moderate

California Pinot Noir Yeast

Optimum Fermentation Temperature: 60-90°F (16-32°C)
Wine Type: Hardy red varietals, aromatic white varietals
Fermentation Speed: Fast

Sake #9 Yeast

Optimum Fermentation Temperature: 62-68°F (17-20°C)
Wine Type: Sake
Fermentation Speed: Moderate

Champagne Yeast

Optimum Fermentation Temperature: 70-75°F (21-24°C)
Wine Type: Sparkling wine, cider, dry mead, dry wines
Fermentation Speed: Fast

Avize Wine Yeast

Optimum Fermentation Temperature: 60-90°F (16-32°C)
Wine Type: White wine varietals
Fermentation Speed: Fast

Sweet Mead/Wine Yeast

Optimum Fermentation Temperature: 70-75°F (21-24°C)
Wine Type: Sweet mead, cider, blush wines,gewüztraminer, Sauterne, riesling
Fermentation Speed: Moderate

Steinberg-Geisenheim Wine Yeast

Optimum Fermentation Temperature: 50-90°F (10-32°C)
Wine Type: Riesling, gewüztraminer, fruity white wines
Fermentation Speed: Moderate

Chardonnay White Wine Yeast

Optimum Fermentation Temperature: 50-90°F (10-32°C)
Wine Type: White and blush wines including, Chablis, chenin blanc, sémillon, sauvignon blanc
Fermentation Speed: Moderate

French White Wine Yeast

Optimum Fermentation Temperature: 60-90°F (16-32°C)
Wine Type: White wine varietals
Fermentation Speed: Fast

Merlot Red Wine Yeast

Optimum Fermentation Temperature: 60-90°F (16-32°C)
Wine Type: Merlot, shiraz, pinot noir, chardonnay, cabernet, sauvignon blanc, sémillon
Fermentation Speed: Fast

Assmanshausen Wine Yeast

Optimum Fermentation Temperature: 50-90°F (10-32°C)
Wine Type: Pinot noir, zinfandel, hardy red varietals
Fermentation Speed: Moderate

French Red Wine Yeast

Optimum Fermentation Temperature: 60-90°F (16-32°C)
Wine Type: Hardy red varietals
Fermentation Speed: Fast

Cabernet Red Wine Yeast

Optimum Fermentation Temperature: 60-90°F (16-32°C)
Wine Type: Merlot, chardonnay, Chianti, chenin blanc, sauvignon blanc
Fermentation Speed: Moderate

Suremain Burgundy Wine Yeast

Optimum Fermentation Temperature: 60-90°F (16-32°C)
Wine Type: Hardy red varietals
Fermentation Speed: Moderate

Scottish Cider Yeast Blend

Optimum Fermentation Temperature: 67-72°F (19-22°C)
Wine Type: Merlot, chardonnay, Chianti, chenin blanc, sauvignon blanc
Fermentation Speed: Medium to High

English Cider Yeast

Optimum Fermentation Temperature: 68-75°F (20-24°C)
Wine Type: Dry cider
Fermentation Speed: Moderate

Thai Rice Chong Yeast

Optimum Fermentation Temperature: 70-78°F (21-26°C)
Wine Type: 65-70%
Fermentation Speed: N/A

Distilling

Scotch Whisky Yeast

Attenuation: 75-80%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 72-77°F (22-25°C)

Tennessee Whiskey Yeast

Attenuation: 75-80%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 75-79°F (24-26°C)

American Whiskey Yeast

Attenuation: 76-82%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 75-82°F (24-28°C)

Kentucky Bourbon Yeast

Attenuation: 75-80%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 72-77°F (22-25°C)

Neutral Grain Yeast

Attenuation: 77-84%
Alcohol Tolerance: High (10 - 15%)
Optimum Fermentation Temperature: 76-85°F (24-29°C)

Kombucha

Kombucha SCOBY

Attenuation: N/A
Alcohol Tolerance: N/A
Optimum Fermentation Temperature: 72°F (22°C)