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White Labs Brettanomyces and Bacteria

The production of sour beers has become more and more popular in recent years. The key to producing these beers are the microbes you choose to introduce to your wort. White Labs Yeast has a growing library of these souring microbe strains available to you, the home brewer, to help you produce high quality sour beers. 

  • White Labs WLP645 Brettanomyces ClaussenII

    White Labs WLP645 Brettanomyces ClaussenII

    White Labs WLP645 Brettanomyces ClaussenII has 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...

    $6.95
    Out of stock
  • White Labs WLP650 Brettanomyces Bruxellensis

    White Labs WLP650 Brettanomyces Bruxellensis

    White Labs WLP650 Brettanomyces Bruxellensis has medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary and bottling to produce their...

    $6.95
    Out of stock
  • White Labs WLP653 Brettanomyces Lambicus

    White Labs WLP653 Brettanomyces Lambicus

    White Labs WLP653 Brettanomyces Lambicus produces 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...

    $6.95
    Out of stock
  • White Labs WLP655 Belgian Sour Mix

    White Labs WLP655 Belgian Sour Mix

    White Labs WLP655 Belgian Sour Mix has a unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. 
Attenuation: 70-805 Flocculation: medium-Low Optimum Ferm...

    $6.95
    Out of stock
  • White Labs WLP677 Lactobacillus Bacteria

    White Labs WLP677 Lactobacillus Bacteria

    2White Labs WLP677 Lactobacillus Bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. Attenuation: 75-82% Flocculation: Low Optimum Ferm Temp: 70-75°F Alcohol Tolerance:...

    $6.95
    Out of stock