Introducing Dried Hornindal: A Thermotolerant Kveik Yeast Strain from Norway. WHC Lab Hornindal yeast strain originates from the Hornindal region in Norway, belonging to the esteemed Kveik family. Similar to other Kveik strains like Voss, this thermotolerant yeast thrives at higher temperatures, promoting the production of tropical fruit esters. Notably, it excels in crafting dark styles such as imperial stouts. Key Attributes: Ideal for IPA's and Pale Ales, offering delightful notes of tangerine, pineapple, and mango. Boasts a rapid fermentation rate and high flocculation at elevated temperatures. Origin: Kveik isolate from the Hornindal region in Norway. Usage Guidelines: Dried Hornindal yeast may require pitching at a higher temperature range than other brewery yeasts. Recommended wort temperature exceeds 28°C but should not exceed 37°C. Consider a low pitching rate when combining with other yeast strains. Like other Kveik yeasts, it benefits from a double dose of nutrient. While oxygenation and/or rehydration may not be necessary for generation zero, they can be beneficial. Recommended Beer Styles: Double IPAs Imperial Stouts IPAs NEIPAs Pale Ales Porters Red Ales Stouts Comparative Strains: WLP521 Horindal kveik ale yeast, OYL-091 Hornindal Kveik Specifications: Floculation: High Attenuation: 73-80% Temperature: 28-37°C ABV Tolerance: 14% Pitch Rate: 0.5-1g per Litre

Introducing This Unique Dried Hefeweizen Strain With WHC Banana Split, discover a distinctive Hefeweizen yeast strain that sets itself apart from others on the market. Notably, our strain is non-diastatic, offering brewers a unique profile that includes high levels of isoamyl acetate, imparting a pronounced banana flavor complemented by subtle notes of apple, clove, and plum. The esters are particularly prominent at higher temperatures and lower pitching rates, delivering a crisp finish that can be accentuated for more banana character by raising the temperature during fermentation. Key Characteristics: Origin: Weihenstephan, renowned for its brewing heritage Diastatic Status: Non-diastatic Flavor Profile: Banana-forward with balanced aromatics of apple, clove, and plum Temperature Sensitivity: Esters more dominant at higher temperatures and lower pitches Finish: Crisp, with the option to intensify banana notes through temperature control Recommended Beer Styles: Hefeweizen Weizenbock American Wheat Belgian White Berliner Weiss Gose Dunkelweiss Comparative Strains: Wyeast 3068 Weihanstephan, WLP300 Hefeweizen, Mangrove Jacks M20, Safbrew WB-06 Specifications: Floculation: Low-medium Attenuation: 73-80% Temperature: 19-24°C ABV Tolerance: 12% Pitch Rate: 0.5-1g per Litre

Introducing WHC Saturated: Craft Top-Cropping Brilliance for NEIPAs. This Boddingtons Origin yeast stands out as a top-cropping NEIPA powerhouse with English roots, originating from the iconic Boddingtons brewery in Manchester. Crafted for top fermentation, this ale yeast delivers a tropical fruit ester profile, skillfully inducing biotransformation with hops for a burst of flavor. Notably, it ensures good haze stability, making it a perfect choice for your hazier brews. Key Characteristics: Origin: Boddingtons Brewery, Manchester, England Ester Profile: Tropical fruit esters, enhancing flavor complexity Biotransformation: Induces biotransformation with hops for heightened aroma and flavor Haze Stability: Ensures good haze stability for NEIPAs Yeast Type: Top cropping ale yeast (Saccharomyces cerevisiae) Brewing Recommendations: Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial Krausen: Produces a robust top krausen; use of antifoam and/or leaving more headspace is recommended Recommended Beer Styles: Brown Ale Imperial Stouts NEIPAs (New England IPAs) Pale Ales Stouts West Coast IPAs Comparative Strains: Wyeast 1318 London Ale Yeast III, Imperial A38 Juice, Lallemand Verdant, WLP066 London Fog Specifications: Floculation: Medium-High Attenuation: 73-77% Temperature: 19-22°C ABV Tolerance: 13% Pitch Rate: 0.5-1g per Litre

Introducing Mango Madness yeast, a revolutionary strain designed to transform the brewing process. With its distinctive aromatic profile, thermotolerant nature, and ability to expedite fermentation, Mango Madness yeast is poised to revolutionize hop-forward beer production. This innovative yeast strain produces captivating guava and mango aromas while facilitating high levels of biotransformation. Notably, Mango Madness yeast eliminates the need for a diacetyl rest, streamlining the brewing process further. Dry hopping can be performed at elevated temperatures ranging from 15-25°C, with associated hop creep lower than other IPA strains. What sets Mango Madness yeast apart is its exceptional thermotolerance, thriving in high-temperature environments beyond the capabilities of traditional yeast strains. This attribute allows for fermentation at elevated temperatures, significantly reducing fermentation and conditioning times. Additionally, it minimizes energy costs associated with cooling, providing breweries with greater efficiency and sustainability. With Mango Madness yeast, breweries can achieve faster turnarounds and increased production capacity without compromising on quality or flavor. Embrace the madness and elevate your brewing game to new heights with Mango Madness yeast. Recommended Beer Styles: Double IPAs IPAs NEIPAs Red Ales Specifications: Floculation: Low Attenuation: 76-80% Temperature: 31-37°C ABV Tolerance: 17% Pitch Rate: 0.3-1g per Litre

Step into a world of aromatic excellence with our groundbreaking thiol-releasing yeast, "Sweet Release." Designed for brewers aiming to elevate their craft, this strain is a game-changer. "Sweet Release" is maltotriose negative and boasts high levels of biotransformation, resulting in a prominent mango-forward ester profile. With its relatively low attenuation value, it's an ideal choice for beer styles requiring low ABV or a sweet body, such as stouts or NEIPAs. One of the standout features of "Sweet Release" is its ability to enhance the aromatic qualities of your brew. Thiols, the magical compounds found in hops and malt, unlock fruity, tropical, and citrus-like aromas coveted in today's beer scene. When paired with techniques and products like Phantasm, our thiol-releasing yeast allows you to fine-tune thiol release intensity and flavor expression. Central to this yeast's magic is IRC7, a gene linked to Beta-lysase production. This enzyme facilitates the release of bound thiols naturally present in hops and malts, enhancing aroma complexity. By leveraging these enzymes, "Sweet Release" can amplify aroma in beer production or reduce hop costs by maximizing thiol release from less costly hop varieties. Various methods can increase bound thiols in wort production: Mash Hopping: Using hops like Cascade or Calypso at a rate of 3-4g/L during mashing significantly boosts bound thiols. Whirlpool Additions: Hops like Apollo, Eureka, Hallertau Hallertauer(Mittelfrüh), Nugget, Perle, and Idaho 7, rich in bound thiols, are recommended for whirlpool additions. Dry Hopping: Opt for hops compatible with strains high in biotransformation, such as Mosaic, Citra, Idaho 7, and Nelson Sauvin. Different base malts vary in bound thiol content, so reviewing malt data is recommended to optimize aroma production. With "Sweet Release" and these techniques, unlock a world of aromatic possibilities in your brewing endeavors. Recommended Beer Styles: IPA's NEIPAs Pale Ales Session IPAs Non-Alcoholic Specifications: Floculation: Low Attenuation: 63-68% Temperature: 18-22°C ABV Tolerance: 15% Pitch Rate: 0.5-1g per Litre

Introducing High Voltage – a groundbreaking yeast strain poised to revolutionize your brewery's operations. This innovative yeast not only produces exceptional beer across a wide range of styles, including lagers, but also represents a sustainable choice that's ahead of the curve. High Voltage thrives at higher temperatures compared to traditional brewing strains, leading to remarkable improvements in efficiency and environmental impact. Operating at elevated temperatures enhances fermentation kinetics, resulting in quicker tank turnaround times and reduced energy consumption. With its remarkably clean profile and minimal ester production, High Voltage allows the true flavors of hops and malt to shine through without interference. Whether you're crafting a crisp pseudo-lager, robust stout, or hop-forward IPA, this single strain solution is perfect for your brewery. Don't wait for the future of brewing – embrace it today with High Voltage. Choose sustainability, boost efficiency, and create sensational brews that set you apart in an ever-evolving industry. Recommended Beer Styles: (Pale) Ales Double IPA, IPA, NEIPA, West Coast IPA German lager, Helles Pilsners Porters, Stouts, Imperial Stouts Comparative Strains: Lutra, WLP001 Specifications: Floculation: High Attenuation: 76-80% Temperature: 31-35°C ABV Tolerance: 17% Pitch Rate: 0.3-1g per Litre

Introducing WHC LAX (Chico Strain): Elevate Hop Aromas with a California Ale Yeast. Crafted from a renowned California brewery, our LAX (Chico Strain) ale yeast is your key to accentuating hop aromas, especially in dry-hopped beers. Known for its neutral aroma profile, this strain allows the true essence of hops to shine, making it perfect for West Coast IPAs, pale ales, and other hop-forward styles. Key Characteristics: Origin: Isolated from Sierra Nevada Brewery in California Attenuation: Medium, Low Aroma: Neutral, designed to enhance hop aromas, particularly in dry-hopped beers Ideal for: West Coast IPAs, brown ales, imperial stouts, and more Brewing Recommendations: Yeast Type: Top fermenting ale yeast Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial Krausen: Produces a vigorous top krausen; use of antifoam and/or leaving more headspace is recommended Recommended Beer Styles: Brown Ales Imperial Stouts Westcoast IPAs Pale Ales Red Ales American Pale Ale Comparative Strains: Fementis US-05, WLP001 California Ale Yeast, Lallemand Bry-97, Wyeast 1056 American Ale Yeast, Mangrove Jacks M44 Specifications: Floculation: Low-medium Attenuation: 76-80% Temperature: 18-22°C ABV Tolerance: 13% Pitch Rate: 0.5-1.5g per Litre

Introducing WHC Old English: Unlock the Legacy of a Classic English Ale Yeast. This Dried Nottingham yeast pays homage to the revered English Ale yeast, exhibiting high attenuation, low ester formation, and an impressive ABV tolerance. Originating from Hales Brewery in Seattle, with speculated ties to Gales Brewery in the UK, this strain is a top-fermenting marvel that shines in pale ales, ambers, porters, and stouts. Key Characteristics: Origin: Hales Brewery in Seattle via Gales Brewery UK (unconfirmed) Attenuation: High, ensuring a dry finish Ester Formation: Low, contributing to a clean fermentation profile ABV Tolerance: High, making it suitable for a range of beer styles Brewing Recommendations: Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial Krausen: Produces a robust top krausen; use of antifoam and/or leaving more headspace is recommended Recommended Beer Styles: Amber Ale Pale Ales Porters Stouts Comparative Strains: Lallemand Nottingham, Wyeast 1187 Ringwood, WLP005 British Ale Yeas, Safale S-04 Specifications: Floculation: Medium-High Attenuation: 76-80% Temperature: 18-22°C ABV Tolerance: 14% Pitch Rate: 0.5-1g per Litre

Introducing WHC Einstein: Elevate Your German Lagers with Precision. WHC Einstein offers a dried version of the renowned German Lager yeast Weihanstephan 34/70, celebrated for its clean profile, minimal ester formation, and moderate sulfur production. A stellar bottom-fermenting strain, this yeast is tailored for cold fermentation, making it an excellent choice for a wide spectrum of lager styles. Key Characteristics: Origin: Weihenstephan 34/70, rooted in German brewing excellence Profile: Clean, low ester formation, medium sulfur production Fermentation Type: Bottom fermenting yeast (Saccharomyces pastorianus) Versatility: Ideal for German lagers, Helles, Bock, Märzen, Dunkel, Schwarzbier, and Pilsner styles Brewing Recommendations: Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial Recommended Beer Styles: German Lagers Helles Bock Märzen Dunkel Schwarzbier Pilsner Comparative Strains: Saflager W-34/70, Wyeast 2124 Bohemian Lager Yeast, WLP830 German Lager Yeast, L13 Global Specifications: Floculation: Low Attenuation: 76-80% Temperature: 9-16°C ABV Tolerance: 12% Pitch Rate: 1g per Litre

Introducing WHC Farmhouse Vibes: Elevate Your Saisons with Diastatic Brilliance. This dried Dupont offers a diastatic farmhouse Saison yeast, crafted for brewers seeking high attenuation, a dry beer profile, and a luxurious mouthfeel through elevated glycerol production. Originating from the esteemed Brasserie Dupont, this phenolic yeast promises a delightful bouquet of pepper and fruit, bringing a touch of Belgian sophistication to your brews. Key Characteristics: Origin: Brasserie Dupont, a renowned Belgian brewery Attenuation: High, ensuring a dry beer profile Glycerol Production: High rate for a lush mouthfeel Phenolic Profile: Expect a bouquet of pepper and fruit STA1 Positive, Promoter Region Positive Brewing Recommendations: Yeast Type: Diastatic farmhouse Saison yeast (Saccharomyces cerevisiae) Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial Recommended Beer Styles: Belgian Ale Belgian Pale Ale Belgian Strong Ale Saison Sours Comparative Strains: Lallemand Belle Saison, Wyeast 3724 Belgian Saison, WLP565 Saison Ale Yeast Specifications: Floculation: Low-Medium Attenuation: 80+% Temperature: 19-26°C ABV Tolerance: 12% Pitch Rate: 0.5-1g per Litre

Introducing Whitbread Dry: Dried English Ale Yeast for Exceptional Dark Styles Unleash the brewing potential of your dark ales with our dried Whitbread Dry English Ale yeast. Known for its high attenuation and the formation of fruity esters during fermentation, this strain is crafted to perfection for stouts, porters, and brown ales. Key Characteristics: Origin: Whitbread Dry, a hallmark of English ale brewing Attenuation: High, ensuring a dry finish Ester Formation: Fruity esters enhance flavor complexity Ideal for: Dark styles such as stouts, porters, and brown ales Brewing Recommendations: Yeast Type: Top cropping ale yeast Oxygenation/Rehydration: May not be needed for generation zero, but can be beneficial Krausen: Produces a vigorous top krausen; use of antifoam and/or leaving more headspace is recommended Recommended Beer Styles: Brown Ales Imperial Stouts IPAs Pale Ales Red Ales Stouts Comparative Strains: Fementis S-04, OYL-006 British Ale I, WLP007 English Dry, Wyeast 1098 British Ale Yeast Specifications: Floculation: High Attenuation: 76-80% Temperature: 16-21°C ABV Tolerance: High 14% Pitch Rate: 0.5-1 gr L

Meet the latest lager strain from WHC Lab, Après Ski. Straight from the pristine Swiss Alps—Alpine Lager. Sourced from the esteemed Hurlimann Brewery, this strain is designed to craft lagers with exceptional sessionability. Known for its cleanliness, slight floral and fruity notes, and low ester production, Alpine Lager is a versatile and reliable option for those seeking the perfect house lager strain. Key Characteristics: Origin: Hurlimann Brewery, Swiss Alps Sessionability: Produces lagers with high sessionability Flavor Profile: Clean with slight floral and fruity notes Ester Production: Low, ensuring a crisp and clean finish Flocculation: Good flocculation for clear and well-settled lagers Yeast Type: Lager yeast (Saccharomyces pastorianus) Recommended Beer Styles: Bock German Lagers Helles Lagers Pilsner Comparative Strains: Saflager S-189 Specifications: Floculation: Low-medium Attenuation: 73-80% Temperature: 8-16°C ABV Tolerance: 11% Pitch Rate: 1g per Litre

Renowned for its suitability in both lower ABV styles and classic cask ales, this low attenuating yeast is your ticket to a smooth sailing booze cruise. With a unique characteristic of being unable to ferment maltotriose, it maintains a low attenuation value, typically in the mid 60s, influenced by mash temperature and grain bill. Primarily tailored for table/session styles and non-alcoholic beers, this updated strain offers a moderate level of biotransformation and glycerol production. These features contribute to a fuller mouthfeel and enhanced complexity in the final product. Moreover, this yeast strain boasts an impressive ability to amplify tropical and citrus hop aromas. Brace yourself for a delightful explosion of juicy pineapple, mango, and citrus notes, elevating your beer to new heights of flavor and aroma. Recommended Beer Styles: Non-Alcoholic beers Session IPA Specifications: Floculation: Medium Attenuation: 63-68% Temperature: 18-22°C ABV Tolerance: 9% Pitch Rate: 0.5-1g per Litre