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| WLP568 - Belgian Ale Yeast Blend || || 70-80 || Med || 70-80 ||Belgian style ale and Saison strains. The strains work in harmony to create complex, fruity aromas and flavors. Yeast strain encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.
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| WLP570 - Belgian Golden Ale || Duvel (Moortgart) via McEwans <ref name="mrmalty_sources"></ref> || 73-78 || Low || 68-75 || From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Does not ferment maltotriose <ref>[http://beer.suregork.com/?p=3907 Kristoffer Krogerus. "Decoding some White Labs strains from the Gallone et al. 2016 paper". Suregork Loves Beer blog. 10/22/2017. Retrieved 10/23/2017.]</ref>. Determined to carry the STA1 gene that codes for be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.whitelabs.com/yeast-bank/wlp570-belgian-golden-ale-yeast WLP570. White Labs website. Retrieved 0102/1428/2018.]</ref>.
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| WLP575 - Belgian Style Ale Yeast Blend || WLP500, WLP530, WLP550 <ref name="mrmalty_sources"></ref> || 74-80 || Med || 68-75 || 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'.
| WLP585 Belgian Saison III || || 70-74 || Med ||68-75 || Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Low levels of clove phenolics. Great yeast choice for a summer Saison that is light and easy-drinking. Seasonal Availability: Jul - Aug. Reported by Richard Preiss of [[Escarpment Laboratories]] that WLP585 has the STA1 gene that codes for [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']], but reported that it takes weeks before it hyper-attenuates <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1888017211226484/?comment_id=1911782002183338&reply_comment_id=1982274298467441&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Richard Preiss. Milk The Funk Facebook group post on WLP570 and WLP585 being diastaticus. 02/08/2018.]</ref>
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| WLP590 French Saison Ale || || 73-80 || Med || 69-75 || Unique yeast strain producing farmhouse-style beers with a phenolic “bite” and moderate ester compounds. Producing a cleaner aroma profile than other farmhouse styles, this yeast is versatile and highly attenuating. Seasonal Availability: May - Jun. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref name="preiss_diastaticus" /><ref>[https://www.whitelabs.com/yeast-bank/wlp590-french-saison-ale-yeast White Labs website. "WLP590 French Saison Ale Yeast". Retrieved 1102/1928/20172018.]</ref>.
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| WLP644 Saccharomyces "Bruxellensis" Trois || || 85%+ || Low || 70-85 || Medium-High alcohol tolerance. This Belgian strain produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Formally named Brettanomyces bruxellensis Trois, it was re-classified to be ''Saccharomyces'', and probably ''S. cerevisiae'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1100249870003226/ Archive of MTF discussions regarding Trois genetic analysis results.]</ref>. White Labs classifies this as a "wild Saccharomyces" <ref>[http://www.whitelabs.com/sites/default/files/644_Explanation.pdf White Labs 644 Explanation. 04/09/2015. Retrieved 5/2/2015.]</ref>. Trois cannot ferment lactose <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1162272423800970/?comment_id=1162339237127622&offset=0&total_comments=8&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lance Shaner's results of fermenting Trois with lactose on MTF. 10/12/2015.]</ref>. It does not produce significant amounts of acetic or lactic acid, even under aerobic conditions <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1215686268459585/?comment_id=1215815188446693&reply_comment_id=1215856578442554&comment_tracking=%7B%22tn%22%3A%22R6%22%7D Conversation with Lance Shaner of Omega Labs on MTF. 01/17/2016.]</ref>. Therefore if acid (lactic or acetic) is found in a Trois beer, contamination would be the cause. It also does not produce phenols (POF-), but does produce higher amounts of esters than most strains of ''S. cerevisiae'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1978347765526761/?comment_id=1978387685522769&reply_comment_id=1980170622011142&comment_tracking=%7B%22tn%22%3A%22R%22%7D Richard Preiss. Milk The Funk Facebook post on Trois flavor profile. 02/06/2018.]</ref> <s>Approx. 500 million cells per mL; homebrew vials are approx. 17.5 billion cells at 35 mL <ref name="reddit_brett">[https://www.reddit.com/r/Homebrewing/comments/47qbgb/wlp644_cell_count_and_shelf_life/ Homebrewing Reddit post. 02/26/2016.]</ref>.</s> PurePitch packages now contain the same pitching rate as other ''S. cerevisiae'' White Labs strains (1.5 billion to 3.0 billion cells per mL). One example from their "Yeastman" database for lot # 1035203 (02/19/2017) shows 2.3 billion cells per mL <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1670851126276428/?comment_id=1672129959481878&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Paul Illa. Milk The Funk Facebook group. 05/01/2017.]</ref>. Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.whitelabs.com/yeast-bank/wlp644-saccharomyces-bruxellensis-trois White Labs website. "WLP644 Saccharomyces "Bruxellensis" Trois". Retrieved 02/28/2018.]</ref>.
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| WLP6788 Norwegian Farmhouse Ale || A [[Kveik|kveik]] strain from a farm called Muri in Olden, Sogn og Fjordane, Norway (6788 is the zip code). It was used in traditional farmhouse brewing up until 1990, then left in dried form in a building on the farm. The son on the farm revived it with difficulty last year and has been using it in modern home brewing since <ref name="larsnor">[https://www.facebook.com/groups/MilkTheFunk/permalink/1075155775845969/?comment_id=1075310892497124&offset=0&total_comments=33&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lars Garshol. 6/4/2015.]</ref>. || 80 || Medium || 98 (no one knows the optimal temperature currently) <ref name="larsnor"></ref> || Purchase from [http://www.bryggselv.no/ Bryggselv.no]. US customers send an email to post @ bryggselv.no. See [http://www.garshol.priv.no/blog/329.html source information on Lars Garshol's blog] for brewing notes. Species currently unknown, but most closely related to bayanus / pastorianus / uvarum / arboricolus <ref>[https://www.facebook.com/download/950176781672127/1845813_funits.pdf Accugenix Report from White Labs on WLP 6788. Posted by Eskild Alexander Bergan on Milk The Funk. 6/4/2015.]</ref>. See [[Kveik]] for more information.