LalBrew Verdant IPA was specially selected in collaboration with Verdant Brewing Co. (UK) for its ability to produce a variety of hop-forward and malty beers. Prominent notes of apricot and undertones of tropical fruit and citrus merge seamlessly with hop aromas.
American ale brewer’s yeast producing neutral and well-balanced ales, clean and crispy. Forms a firm foam head and presents a very good ability to stay in suspension during fermentation. Ideal for American beer types and highly hopped beers.
A rich mineral profile that is bold and crisp with some fruitiness. Often used for higher gravity ales and when a high level of attenuation is desired.
Oak ester character makes this yeast well-suited for classic British beer styles such as pales and bitters, or dark malty beers like brown ales and porters. Medium flocculation characteristics allow attenuation up to 75% leaving beer dry while adding malt complexity and pushing hop bitterness. If you love WLP001 California Ale Yeast, give this strain a...
WildBrew Philly Sour is a unique species of Lachancea selected from nature by University of the Sciences in Philadelphia, USA. Philly Sour produces moderate amounts of lactic acid in addition to ethanol in one simple fermentation step. This first yeast in the WildBrew series is a great choice for innovative, sessionable sour beers with refreshing acidity...
This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program. Recommended usage is below 107°F (40°C).
This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
A Lactobacillus brevis and plantarum blend that is clean and reliable with a wide temperature range. The plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at lower temperatures. Maximum souring develops typically within 48 hours with no need to hold high temperatures as it is efficient at the lower end of its range.
Russian Imperial Stout, considered by some to be the king of beers. Strong man with a very high extract and a specific level of alcohol, but above all an extremely rich and deep taste. In the foreground, intense notes of coffee and chocolate, in the background roasted nuts, dried plums, molasses.
Barley wine, strong, essential, warming and malty beer. A style very different from most kraft beers, perfect for winter evenings.
Dark, strong beer, intensely malty and coffee aroma, slightly balanced bitterness. Beer in the style of strong Belgian beers.
Very strong, very complex, rich, malty and spicy, fruit and liqueur, dark Belgian beer. More extractive and stronger than dubbel. A complex and intense aroma, combining a high level of deep bread, caramel, molasses malt with a medium-high to high level of fruity raisins, prunes, cherries, dates, figs or mirabelles.