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White Labs Brettanomyces & Bacteria
WLP645 Brettanomyces claussenii
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. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.
WLP650 Brettanomyces bruxellensis
Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.
WLP653 Brettanomyces lambicus
High intensity Brett character. 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 beers. Also found in Flanders and sour brown style beers.
WLP655 Belgian Sour Mix 1
A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
WLP677 – Lactobacillus I
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ales and gueze.
Optimum Fermentation Temp: 65-75 F
Cultures are for use in traditional “brett” secondary fermentations.
Sound sanitation and separation practices should be followed.
White Labs assumes no responsibility for the use of this product.