White Labs Update Chris White Quaff Meeting 05 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'. WLP 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 Brettanomyces 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 Example Belgian 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 FG OG FG OG FG % alcohol (volume) 10 % alcohol Attenuation 88% Attenuation 84% Attenuation 79% Microbiology of Trappist/Abbey Style Beer Yeast Other New Stuff and