White Labs Update Chris White Quaff Meeting 05

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White Labs Update Chris WhiteQuaff
Meeting 05
Microbiology of Trappist/Abbey Style Beer Yeast
and
New Yeast Strains and Bacteria Platinum
Strains WLP041 - Pacific Ale Yeast March/April-
A popular ale yeast from the Pacific Northwest.
The yeast will clear from the beer well, and
leave a malty profile. More fruity than WLP002,
English Ale Yeast. Good yeast for English style
ales including milds, bitters, IPA, porters, and
English style stouts. WLP017 - Whitbread Ale
Yeast Sept/Oct.- Traditional mixed yeast culture.
British style character, slightly fruity, with a
hint of sulfur production. This yeast can be used
for many different beer styles. The most
traditional choices would be English style ales
including milds, bitters, porters, and English
style stouts. North American style ales will also
benefit from fermentation with WLP017. The beer
will clear easily. WLP351 - Bavarian Weizen
Yeast July/Aug.-Former Yeast Lab W51 yeast
strain, acquired from Dan McConnell. The
description originally used by Yeast Lab still
fits "This strain produces a classic
German-style wheat beer, with moderately high,
spicy, phenolic overtones reminiscent of cloves."
WLP850 - Copenhagen Lager Yeast Sept/Oct.-
Clean, crisp north European lager yeast. Not as
malty as the southern European lager yeast
strains. Great for European style pilsners,
European style dark lagers, Vienna, and American
style lagers. WLP099 Now Available Year
Round Not Available for 2005 WLP003, 006, 009,
025 New Blends WLP060- American Ale Yeast
Blend Our most popular yeast strain is WLP001,
California Ale Yeast. This blend celebrates the
strengths of California- clean, neutral
fermentation, versatile usage, and adds two other
strains that belong to the same 'clean/neutral'
flavor category. The additional strains create
complexity to the finished beer. This blend
tastes more lager like than WLP001. Hop flavors
and bitterness are accentuated, but not to the
extreme of California. Slight sulfur will be
produced during fermentation. WLP575- Belgian
Style Ale Yeast Blend A blend of Trappist type
yeast (2) and one Belgian ale type yeast. This
creates a versatile blend that can be used for
Trappist type beer, or a myriad of beers that can
be described as 'Belgian type'. WLP010- 10 Year
Anniversary Ale Yeast Blend White Labs started in
1995 with 5 strains available for
homebrewers-WLP001, WLP002, WLP004, WLP300, and
WLP810. We wanted a blend with all of these
strains, but Hefeweizen just doesn't fit. So we
have crafted a blend using unique proportions of
WLP001 California Ale Yeast, WLP002 English Ale
Yeast, WLP004 Irish Ale Yeast, and WLP810 San
Francisco Lager Yeast. A truly unique blend that
will test a brewers imagination! For a limited
time only. New bacteria/other yeast WLP645 Brett
anomyces anomala- Low intensity Brett character. 
More aroma than flavor contribution.  Fruity,
pineapple like aroma. WLP650 Brettanomyces
bruxellensis- Medium intensity Brett character. 
Classic strain for Belgian style beers and
lambics.  WLP653 Brettanomyces lambicus- High
intensity Brett character.  Defines the "Brett
character" Horsey, smoky and spicy
flavors. WLP655 Belgian Sour Mix I WLP661
Pediococcus damnosus WLP672
Lactobacillus brevis WLP675 Malolactic
Bacteria

• Traits of Belgian Beer
• Artistic
• Flavor
• Fruity, phenolic
• Alcoholic, dry
• Malt and Hops similar
• Unique Yeast Strains and Mixed Yeast Blends
• High Alcohol- 10 common

High Alcohol ExampleBelgian Dark Strong Ale
Category, 18e Ingredients Belgian yeast strains
prone to production of higher alcohols, esters,
and sometimes phenolics are commonly used. Soft
water. Authentic Trappist versions tend to be
drier than Abbey versions, which can be rather
sweet and full-bodied. No hot alcohols or
solventy aromas. Commercial Examples Rochefort
10 (blue cap), Westvleteren 12 (yellow cap),
Chimay Grande Reserve (Blue), Rochefort 8 (green
cap), St. Bernardus Abt 12 ABV 8-12
OG 1.086 FG 1.010 OG 1.091 FG 1.015 OG 1.096 FG 1.020
10 alcohol (volume) 10 alcohol 10 alcohol
Attenuation 88 Attenuation 84 Attenuation 79
Other New Stuff