Brett and Sour Cultures

Liquid cultures from White Labs. These strains are commonly used to create farmhouse styles or add a tart sourness to any beer. Liquid cultures must be kept refrigerated to ensure freshness.

  1. WLP630 Berliner Weisse Ale Yeast Blend

    WLP630 Berliner Weisse Ale Yeast Blend


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

  2. WLP645 Brettanomyces Claussenii

    WLP645 Brettanomyces Claussenii


    A culture with 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 contribution with a fruity, pineapple like scent.

  3. WLP650 Brettanomyces Bruxellensis

    WLP650 Brettanomyces Bruxellensis


    A culture with medium intensity Brett character. This is the classic strain used in secondary fermentation for Belgian style beers and lambics. Can be used in secondary fermentation and bottling to produce a characteristic flavor.

  4. WLP653 Brettanomyces Lambicus

    WLP653 Brettanomyces Lambicus


    A high intensity Brett culture that 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 fermented. It is also found in Flanders and sour brown style beers.

  5. WLP655 Belgian Sour Mix

    WLP655 Belgian Sour Mix


    A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

  6. WLP665 Flemish Ale Blend

    WLP665 Flemish Ale Blend


    A blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP655 Belgian Sour Mix.

  7. WLP670 American Farmhouse Blend

    WLP670 American Farmhouse Blend


    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.

  8. WLP677 Lactobacillus Bacteria

    WLP677 Lactobacillus Bacteria


    Lactobacillus Delbrueckii bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.