Each beer shows the uniqueness of each yeast strain through our split batching process.
HANSEN HEFEWEIZEN®
Part of our Scientist Series!
Emil Christian Hansen isolated the first lager yeast strain which was introduced into the brewing world on November 12, 1883. The most famous of all wheat beers is the German Hefeweizen, known for producing one of our favorite esters, Isoamyl Acetate, which gives the distinct flavor and aroma of banana.
Brewed with
ABV: 5.0%
Tasting Notes:
Banana | Clove | Lemon
Brewed with WLP300 Hefeweizen Ale Yeast; this classic example of wheat beer showcases expression of banana-like aromas with a doughy malt backbone.
Also Available with
ABV: 5.0%
Tasting Notes:
Banana | Bread Dough | Bubblegum
Brewed with WLP380 Hefeweizen IV Ale Yeast; this yeast adds a balance between esters and phenols. Clove-like phenols paired with bubblegum-like esters add complexity while complimenting drinkability.
Low-Alcohol Lactobacillus-Fermented Soda From The Test Kitchen
R&D Chef Bert Sheffield has been busy in the kitchen lab testing different strains of yeast and bacteria in various fruited “soda” fermentations. These tasty beverages are meant to be quick, simple, and something everyone can make at home. Keep an eye out as this project progresses and we continue to publish further information! In this 3 ingredient, 5-step recipe expect a deliciously fruit-forward carbonated beverage with a kick of acidity and just a touch of alcohol. Grab a jar, throw on an air-lock, and watch the magic of fermentation!
The Clash of Lagers: White Labs Newest Blend Head-To-Head With Yeast Bay’s Artisanal Delicacy
Experimentation is at the heart of White Labs Brewing Co. Yeast strains are mindfully chosen to showcase yeast’s role in producing a delicious beer. How do we do this?
Homebrew Summer: Czech Pils with Matthew Smiley
Pairing brewing and science with professional and homebrew go hand in hand. We recently partnered with San Diego Beer News’ Homebrew Summer and Homebrewer Matthew Smiley to scale his Czech Pils recipe to our system.
Inside The Test Kitchen: Fermenting Hot Sauce with R&D Chef Bert
The natural evolution of flavors and stability of the ingredients, coming up in the intense culinary side of things, the science wasn’t really explained too much or understood, and that bothered me. I’d go home and research the how and why, fermentation was a big part of that. Food fermentation is a beautiful example of transformation and it’s not only a food enhancement, it’s a timeless means of preservation and to me that is truly remarkable.
It’s Alive!!
In our WLP096 Franken Yeast Blend, we pitched all 96 strains in our Frankenstout recipe for an all-out brawl to see which yeast characteristics reign supreme in a one-of-a-kind unique beer.
Quest For The Best Blonde Ale Yeast
Ever wonder which yeast would go well in a blonde ale recipe? In collaboration with Craft Beer Professionals, we went coast to coast from San Diego, CA to Norfolk, VA to see our brewery friends at Three Notch’d Brewing, Makers Craft Brewery, and Elation Brewing to give them the ultimate yeast challenge!