White Labs

Malolactic Fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors

Used to increase the health of yeast. Improves fermentation and re-pitching performance.

This yeast is used to produce the "California Common" style beer. A unique lager strain which has the ability to ferment up to 65 degrees while retaining lager characteristics.

Clarity Ferm is developed using Brewers Clarex by DSM and intended for two brewing purposes: 1) Eliminates the appearance of chill haze, while also increasing the shelf life of packaged beer; 2) Significantly reduces the gluten in beers brewed with barley

From the Alps of southern Bavaria, this yeast produces a beer that is well balanced between malt and hop character.

High phenolic clove aroma and flavor, with minimal banana. Also produces refreshing citrus and apricot notes for a crisp, drinkable hefeweizen.

This strain produces a classic German-style wheat beer, with moderately high, spicy, phenolic overtones reminiscent of cloves.

Phenolic and spicy flavors dominate the profile, with less fruitiness than WLP500.

Servomyces is a nutritional yeast supplement (GMO free) that was originally developed for German brewers by Weihenstephan and Munich University. It conforms to the restrictions of Reinheitsgebot. Servomyces enables any yeast strain's ability to incorporat

This yeast is characterized by a malty finish and balanced aroma. It is a strong fermenter that produces slight sulfur and low diacetyl.

This is one of the most widely used lager strains in the world. Very malty and clean, and great for all German lagers, pilsners, Oktoberfests, and märzens.

Pilsner lager yeast from Southern Czech Republic. Produces dry and crisp lagers, with low diacetyl production.