13,591
edits
Changes
→White Labs
| WLP611 New Nordic Yeast Blend || 65-75 || Med-Low || 50-86 || Isolated from spontaneously fermented apples on a remote island off the coast of Denmark in the fall of 2009, this culture is a unique blend of three yeast strains (two belonging to ''Saccharomyces cerevisiae'' and one ''Torulaspora delbrueckii''). These yeasts through 100+ lab hours have been tamed from the wild to meet process criteria for professional use. Although originally thriving in the simple sugar fermentations such as wine and cider, this blend ferments maltose as well and has been used to make a series of true New Nordic Beers of which many were presented at the Copenhagen Beer Festival 2015. This blend has a characteristic aroma profile, especially at higher temperatures, that resemble classic styles such as Belgian saison or German hefeweizen. Notes from Mark Baldwin on MTF: "Lots of isoamyl acetate and a weird overripe red apple ester. Not much spice so I wouldn't recommend it as a saison yeast like they mention but it was fine as a Hef-type yeast without the clove. It tasted much better fresh than with some age on it." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1353739324654278/?comment_id=1353754474652763&comment_tracking=%7B%22tn%22%3A%22R%22%7D Mark Baldwin on MTF regarding WLP611. 07/17/2016.]</ref> '''Release from Yeast Vault''' <ref>[https://www.whitelabs.com/yeast-vault Yeast Vault. White Labs. Retrieved 03/16/2016.]</ref>.
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| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || ''Brettanomyces'', ''Saccharomyces'', and the bacterial strains ''Lactobacillus '' and ''Pediococcus''.
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| WLP630 Berlinerweisse Blend || 73-80 || Med || 68-72 || German Weizen yeast and ''Lactobacillus'' (does not contain ''Brettanomyces'') <ref>[https://www.whitelabs.com/yeast-bank/wlp630-berliner-weisse-blend "WLP630 Berliner Weisse Blend". White Labs website. Retrieved 08/20/2018.]</ref>.
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| WLP665 Flemish Ale Blend || 80-85 || Med || 65-80 || ''Saccharomyces '' yeasts, ''Brettanomyces'', ''Lactobacillus'', and ''Pediococcus'', this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix
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| WLP670 American Farmhouse Blend || 75-82 || Med || 68-72 || Farmhouse yeast strain and ''Brettanomyces''. Light funk, pineapple, phenol, anise, fruity <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1344763415551869/ Jeff Young of Blue Owl Brewing on MTF. 07/05/2016.]</ref>.
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