White Labs Brettanomyces and Bacteria

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...

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...

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...

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...

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:...