Funky

  1. White Labs WLP653 Brettanomyces lambicus
    $17.50

    White Labs WLP653 Brettanomyces lambicus

    WLP653 Brettanomyces lambicus
  2. White Labs WLP648 Brettanomyces Bruxellensis Trois Vrai
    $17.50

    White Labs WLP648 Brettanomyces Bruxellensis Trois Vrai

    The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain, used for all Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.
  3. White Labs WLP661 Pediococcus Damnosus
    $17.50

    White Labs WLP661 Pediococcus Damnosus

    This is a cocci bacteria known for its souring capabilities through the production of lactic acid. Perfect to add to any sour program, it is a high diacetyl producer and slow growing.
  4. White Labs WLP670 Farmhouse Blend Yeast
    $17.50

    White Labs WLP670 Farmhouse Blend Yeast

    Inspired by local American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, saisons, and other Belgian-inspired beers.
  5. White Labs WLP655 Belgian Sour Mix I
    $17.50

    White Labs WLP655 Belgian Sour Mix I

    WLP655 Belgian Sour Mix I
  6. White Labs WLP644 Saccharomyces "bruxellensis" Trois
    $17.50

    White Labs WLP644 Saccharomyces "bruxellensis" Trois

    WLP644 Saccharomyces "bruxellensis" Trois
  7. White Labs WLP645 Brettanomyces Claussenii
    $17.50

    White Labs WLP645 Brettanomyces Claussenii

    Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.
  8. White Labs WLP650 Brettanomyces Bruxellensis
    $17.50

    White Labs WLP650 Brettanomyces Bruxellensis

    A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.
  9. White Labs WLP677 Lactobacillus Delbrueckii Bacteria
    $17.50

    White Labs WLP677 Lactobacillus Delbrueckii Bacteria

    This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueze.
  10. White Labs WLP630 Berliner Weisse Blend Yeast
    $17.50

    White Labs WLP630 Berliner Weisse Blend Yeast

    A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.