WHITE LABS PRODUCT CATALOG

Transcription

1 WHITE LABS PRODUCT CATALOG Advancing fermentation. Cultivating community. V.9.4

2 What began as homebrewers searching for higher quality yeast quickly grew into a team of dedicated biochemists exploring new ways to advance brewing altogether. Today, White Labs stands at the intersection of science, education and craft. Constantly striving for perfection, and in the process continually raising the bar in the art of fermentation. Every day, we set out on a single mission: to stretch the limits of science in order to set new standards in purity and freshness. From the industry s first pitchable liquid yeast, to a complete revolution in the way it s propagated and packaged, our innovative spirit is tireless. Our belief is that creating the best products goes hand-in-hand with making the best use of them. This has inspired a culture of education and collaboration with brewers, distillers and winemakers the world over. At White Labs, our core business is making pure pitchable yeast for beer, wine, cider and spirits. We also supply testing, conduct educational seminars and classes and consult on a variety of topics for these industries. It all started more than 23 years ago with a hobby of homebrewing and the simple desire to make something better. Chris White, Ph.D. I was lucky to befriend other homebrewers who would become some of the world s greatest professional brewers, and they needed a better supply of yeast at a time when pure cultures were not readily available. Yeast is easy to make but very hard to make well, and any imperfections can be detected, which makes using fresh pure cultures extremely important. As a graduate student at the University of California, San Diego, I was working in a yeast lab so my homebrewing friends would ask me to make a little brewer s yeast on the side. When I graduated with a Ph.D. in biochemistry, I never looked back and started White Labs in Today we have more than 150 employees, and offices in San Diego, CA; Davis, CA; Boulder, CO; Asheville, NC; Copenhagen, Denmark and Hong Kong, China. I hope we have the opportunity to serve you. Dr. Chris White Founder, President & CEO White Labs, Inc.

3 Table of Contents Introduction page 2 > White Labs Introduction > Table of Contents About Us page 4 > White Labs Pitchable Liquid Yeast > Your Partner in the Industry > The White Labs Difference > White Labs Yeast > White Labs Strain Collections Core Strains Vault Strains Private Strains > How We Make Yeast > White Labs Packaging Options White Labs PurePitch Homebrew Professional > How to Open a PurePitch Package > White Labs Industry Offerings Beer Wine/Mead/Cider Spirits Kombucha Core Strains page 10 > > Specialty/Belgian Yeast > Wild Yeast and Bacteria > Wine/Mead/Cider Yeast > Kombucha > Lager Yeast Vault Strains page 17 > > Distilling Yeast > Specialty/Belgian Yeast > Wild Yeast and Bacteria Yeast > Wine/Mead/Cider Yeast > Lager Yeast > Private Strains > Domestication and Divergence of Saccharomyces cerevisiae Beer Yeasts Products page 23 > Dry Yeast for Distilling Turbo Yeast Active Dry Yeast > Yeast Nutrients > Fermentation Enzymes Services page 26 > Technical Services Analytical Equipment Supplies page 31 > Lab Kits > Media Culture Reference Guide > Dry Media > Analytical Services & Testing > Pre-Made Selective Media > Laboratory Supplies > Ferm Flask Resources page 34 > Recommendations for White Labs Pitchable Yeast Cultures > Size Recommendation by Starting Gravity > Collection, Storage and Repitching Yeast for Professionals > Lager Yeast Options for the Craft Brewer > Making a Yeast Starter - Technique for Homebrew > Making a Starter Recommendation > Wine Yeast Culture Build-up for Fermentation (1,000 Gallons) > Distilling Yeast Usage and Culture Build-up for Fermentation > Fermentation for Distilling Worksheet > Educational Materials Contact Us page 39 > Locations > Tasting Room Locations > How to Order > Shipping Information > Guarantees and Terms of Service whitelabs.com

4 White Labs Pitchable Liquid Yeast Laboratory tested, hand selected strains Long shelf life Complete QC data available for every batch FlexCell process reduces water, electricity, cleaners and plastic Proprietary process reduces risk of contamination by growing and delivering yeast in the same package White Labs has full DNA profile for most strains Breathable film reduces gas build up and provides beneficial environment for yeast Highest concentration of (cells/ml) of liquid yeast in the industry page 4 Order at: yeastman.com All-grain fed yeast provides optimal nutrients for growth and performance

5 Your Partner in the Industry White Labs mission is to make the best pure liquid yeast, services and education accessible to professionals and enthusiasts across all fermented food and beverage industries. White Labs has devoted more than 23 years to providing you with the best in yeast, nutrients, enzymes, education and analytical testing. We are committed to not only giving you the highest quality pure liquid yeast cultures, but being your partner in creating the best products possible. We are enthusiastic about the science of beer, winemaking, cider making and distilling. White Labs offers a range of educational classes and seminars throughout the world. For the latest education information, please visit whitelabs.com/education. White Labs also offers customer programs for professionals, retailers and homebrewers. For more information on these programs, please visit whitelabs.com. The White Labs Difference At White Labs, our team is committed to helping foster the science and creativity that propels our industry. We cultivate a community whose boundaries are limitless and we enrich those ambitions by providing our customers with the best possible products and services. We encourage collaboration and innovation within our company and throughout the industry. PERFORMANCE: White Labs yeast boasts the highest concentration (cells/ml) of liquid yeast in the industry. Yeast is propagated in all-grain wort which provides the perfect nutrients for growth and performance. Cultures are grown in small batches over a 17-day period to ensure the yeast is in optimal physiological condition for highest viability and multiple reuses. White Labs is inspected by the Food and Drug Administration as a registered facility and participates in good manufacturing practices. Yeast is tested at 61 points during the production cycle and results are available through a Certificate of Laboratory Analysis report available online. Yeast is stored in optimal temperature-controlled environments from production to packaging and shipping. INNOVATION: White Labs produces the purest yeast available thanks to FlexCell technology, which allows liquid yeast to be grown and delivered in the same package. The industry s first pitchable yeast is delivered in patented PurePitch packaging. An in-house Research & Development team conducts tests, generates data and implements ideas, based on the feedback provided by YOU our valued customers. White Labs mobile app and Yeastman.com offers convenient, one-of-a-kind ordering by providing inventory information and instant availability of our many strains. 24-hectoliter brewhouse allows us to gather data on our strains firsthand and share results with customers. SUPPORT: The White Labs team is accessible and eager to assist you whether it s placing an order or a technical support question. Employees are microbiologists, brewers, educators and members of many industry trade organizations and available to answer a range of questions for any skill level. White Labs Analytical Lab is TTB beer-certified and partners with Siebel Institute of Technology to provide a wide range of testing services. Educational workshops are held throughout the year and cover a variety of topics in locations around the world. White Labs proudly sponsors industry events and are often presenters on topics relating to yeast, brewing, homebrewing and microbiology. ABOUT US page 5

6 White Labs Yeast White Labs produces pure liquid yeast in premier beer regions in the U.S. and Europe and is dedicated to making fresh yeast cultures accessible to all in the fermentation industry. Due to our multiple production locations and online ordering options, White Labs offers instant ordering and quick delivery. The heart of White Labs is our yeast offerings, knowledge and support. Our library of strains has been built through a variety of means from breweries to yeast banks around the world. The yeast is kept cryogenically frozen maintaining the integrity of the original sample. In 2015, White Labs invested in a 24-hectoliter brewhouse that provides all-grain wort to propagate all our yeast cultures. The brewery also supplies beer for our San Diego and Boulder Tasting Rooms, as well as our restaurant in Asheville, NC, White Labs Kitchen & Tap. The brewhouse allows us to use our yeast strains and gather data firsthand. That data is published on our website and translated in the information we provide our professional and homebrewing customers. Through our Research & Development team, White Labs has done extensive research on the differences between dry yeast and liquid yeast. Liquid yeast has enhanced esters, higher flocculation, more concentrated yeast pack and higher viability after fermentation. Additionally, professional brewers can get multiple generations from liquid yeast, which reduces the overall cost. For example, White Labs customers can get up to 10 cycles from one pitch of our pure liquid yeast, where as dry yeast customers pitch new packs each ferment. Yeast contributes more than 500 flavor and aroma compounds and the use of lab-grown, high-quality liquid yeast creates a cleaner more complex final product. All White Labs yeast comes with a guarantee that each culture has met our strict quality control standards. Dry Yeast Dry Yeast $85 Pure Liquid Yeast $225 VS $85 $85 ABOUT US 10 cycles of fermentation with TEN packages of dry yeast TOTAL = $850 $85 Dry Yeast $85 $85 $85 $85 $85 $85 10 cycles of fermentation with ONE package of liquid yeast TOTAL = $225 Higher fusel alcohols and acetaldehyde Phenolic characteristics possible Lower viability and flocculation Muted flavor and aromas Highest possible purity Enhanced esters More concentrated yeast pack Higher viability after fermentation Multiple generational use Higher flocculation page 6 Order at: yeastman.com

7 White Labs Strain Collections White Labs strains are categorized as either Core Strains, Vault Strains or Private Strains. Core Core Strains are composed of 68 beer and wine strains including wild yeast and bacteria as well as WLP600 Kombucha SCOBY. These strains are grown year-round with a production lead time of one to 17 days. The Core Strains are available to professionals, retailers and homebrewers. Vault White Labs Vault Strains are a collection of specialty strains that rotate and change periodically. Availability depends on whether the customer is a professional, retailer or homebrewer. For a current list of strains and availability, please visit whitelabs.com/yeastbank. How We Make Yeast Private Private Strains are yeast cultures that are banked by individual customers for future use. White Labs will test, isolate, store and propagate your yeast. Every Private Strain is analyzed for microbial organisms. The fermentation of the original culture is monitored to ensure optimal performance and then cryogenically frozen for a customer to use in the future. Private strains have a production lead time of 17 to 30 days and requires a minimum order of 1.5L. Lastly, White Labs contract manufactures liquid wine yeast for Enartis and produces rare yeast and bacteria strains for The Yeast Bay and select Siebel Institute of Technology yeast strains. ABOUT US page 7

8 White Labs Packaging Options White Labs offers two packaging options for homebrewers and professionals. The development of PurePitch was, and still is, an industry changing advancement that we are very proud to have accomplished. We ship a majority of our yeast in PurePitch ; however, we still have traditional packaging for some of our strains. White Labs PurePitch White Labs boasts the highest concentration of liquid yeast in the industry, thanks to our patented FlexCell technology and PurePitch packaging. The yeast contained and delivered using these innovations are propagated in all-grain wort, providing the perfect nutrients for growth and optimal performance. Homebrew Retailers and homebrewers will see two packaging options depending on the strain. While we produce most of our strains in PurePitch, blended strains will continue to be packaged in vials, as we work on a way in which we can use the FlexCell technology to blend different strains. Additionally, our wild yeast and bacteria strains go through a unique process that has not been incorporated into PurePitch, so these strains will be in vials for the near future. Vault strains are also packaged in vials since they are limited release. Professional Professionals have two ordering options, PurePitch or Custom Pour. If you select the PurePitch packaging option while ordering, we may send you multiple PurePitch packages or deliver your order in sterile containers based on our current packaging offerings for that strain. Blended strains will continue to be packaged in sterile containers, as well as wild yeast and bacteria and some small batch strains. Private and Vault Strains require a minimum order of 7BBL (1.5L) and will be packaged in sterile bottle(s) or carboy(s). ABOUT US If you select Custom Pour, you are guaranteed delivery in sterile bottle(s) or carboy(s). The FlexCell process will still be used to propagate the yeast, but once it s ready to be packaged, it will be aseptically poured by our laboratory staff into a sterile container. Custom pours incur additional costs due to increased handling and sterile packaging and may result in increased lead times. page 8 Order at: yeastman.com

9 White Labs Industry Offerings Beer White Labs started by making pure liquid yeast for homebrewers and then quickly grew to offering the same pure liquid yeast to professionals. White Labs offers the following products and services to customers in the brewing community: Pure liquid yeast, including wild yeast and bacteria Test kits Enzymes and nutrients Consulting services Private strain banking Educational workshops TTB beer-certified analytical laboratory tests and services Online resources and information Laboratory equipment and supplies Wine/Mead/Cider White Labs is one of the largest producers of liquid wine yeast in America, offering a number of strains for all varietals, as well as strains for the production of mead and cider. The company offers the following products and services to customers in the winemaking community: Pure liquid yeast Test kits Malolactic cultures Consulting services Enzymes and nutrients Educational workshops Services for sparkling wine producers who have Online resources and information special yeast and fermentation needs Laboratory equipment and supplies Spirits In past decades, the use of large-batch dry strains in America and Europe eroded some of the flavor profiles that came with the use of liquid cultures. White Labs and our customers are reviving these flavor profiles with the use of fresh liquid yeast. White Labs offers the following products and services to customers in the spirits community: Pure liquid yeast Analytical laboratory tests and services Dry distillers yeast Consulting services Enzymes and nutrients Educational workshops Kombucha With the growing popularity of the fermented beverage kombucha, White Labs has grown its offerings for kombucha producers. White Labs offers the following products and services to customers in the kombucha community: WLP600 Kombucha SCOBY Consulting services Analytical laboratory tests and services Educational workshops ABOUT US page 9

10 Alcohol Tolerance Table: Style Recommendation Icon Key: ALE DISTILLING Low LOW: 2-5% MEDIUM: 5-10% MEDIUM TO HIGH: 8-12% HIGH: 10-15% VERY HIGH: OVER 15% Very High SPECIALTY/BELGIAN WILD YEAST AND BACTERIA LAGER VAULT CIDER MEAD WINE KOMBUCHA STA1+ This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined this strain to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical. See page 34 for Size Pitchable Yeast Volume by Starting Gravity WHITE LABS CORE STRAINS Grown year-round. Production lead time is 1-17 days. Available to professionals in PurePitch or Custom Pour packaging. Available to retailers and homebrewers in homebrew-sized PurePitch or vial packaging. ALE YEAST Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature CORE STRAINS WLP001 California WLP002 English WLP004 Irish Ale Yeast WLP005 British Ale Yeast WLP007 Dry English This strain was the first yeast strain produced by White Labs in It s our best-selling yeast, famous for its clean flavors and hardy fermentations. Known for its use in hoppy beers, it accentuates hop flavors and aromas and attenuates well, even for high gravity beers. This strain has the ability to be used in almost any style of ale ranging from IPA to porter and even kölsch, which makes it a great all-around house strain. High 73-80% Medium F (20-23 C) This is a classic ESB strain from one of England s largest independent breweries. While it is traditionally used for English-style ales including milds, bitters, porters, and stouts, it is also ideal for American-style pale ales and IPAs. Residual sweetness accentuates malt character along with mild fruity esters, adding complexity to the flavor and aroma of finished beers. Slight diacetyl production is common. Due to this strain s high flocculation, the beer will finish clear and the yeast can easily be harvested from the fermenter for future use. It is common for this yeast to look coagulated. Medium 63-70% Very High F (18-20 C) This yeast is from one of the oldest stout-producing breweries in the world. It s great for many beer styles but really shines in malty British styles such as stouts, porters and brown ales. Medium attenuation helps with a dry finish that promotes roasty notes. Esters help round out the overall flavor making a soft drinkable stout. Medium to High 69-74% Medium to High F (18-20 C) Known for its use in malty English beers, this strain is a great choice for any beers using traditional English malts like Marris Otter, Golden Promise or floor malted barley. This strain will push bready, grainy malt flavors while being a mild ester producer. Medium 67-74% High F (18-21 C) This yeast is known for its high attenuation, achieving 80% even with 10% ABV beers. The high attenuation eliminates residual sweetness, making the yeast well-suited for high gravity ales and clean, well-attenuated beer styles. This strain has become a go-to house strain for American breweries due to its clean profile and high attenuation. It s an ideal strain for American and English hoppy beers as well as malty ambers, porters and brown ales. This strain can be a substitute for WLP001 California. Medium to High 70-80% Medium to High F (18-21 C) page 10 Order at: yeastman.com

11 Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP008 East Coast WLP013 London WLP023 Burton Ale Yeast WLP028 Edinburgh Scottish This strain can be used to reproduce many American versions of classic beer styles but has been gaining popularity for its use in East Coast IPAs. It is cleaner and crisper than other haze producing strains. It possesses the similar neutral character of WLP001 California with slightly higher ester production. This strain s attenuation leaves some mouthfeel and residual sweetness which balances hop bitterness. It s a great all-around strain for balanced, accessible beer styles such as blondes, pale ales and amber ales. Medium 70-75% Low to Medium F (20-23 C) 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, give this strain a try as it has more character. Medium 67-75% Medium F (19-22 C) This strain is sourced from Burton upon Trent, England which is known for pushing IPAs into the spotlight. It produces a subtle fruity ester profile which can be described as notes of apple, clover honey and pear. A background sulfur note is common with this strain. Great for use in hoppy American and English styles such as pale ales, bitters and ambers. Can also be an alternative to WLP001 California. Medium 69-75% Medium F (20-23 C) This strain produces underlying esters of pear and melon which work well with hop and malt derived notes. It s medium to high alcohol tolerance is well-suited for strong Scotch-style ales or barleywine beers. This is a versatile strain that can be neutral at the low end of the recommended fermentation temperature range or provide more esters at the higher range. Medium to High 70-75% Medium F (18-21 C) WLP029 Sourced from a small brewpub in Cologne, Germany, this strain is fitting for German ales such as kölsch and German/Kölsch altbier. Known for accentuating hop flavor and bitterness while creating crisp, clean lager like characters, it performs exceptionally well at temperatures ranging from 65 to 69 F (18-20 C) and does not ferment well below 62 F (17 C) after peak fermentation. Typically has low flocculation characteristics after the first generation. WLP036 Düsseldorf Alt Medium 72-78% Medium F (18-21 C) A traditional altbier-style yeast from Düsseldorf, Germany. It produces clean, malty German brown and amber ales. This strain keeps the contribution of hop bitterness in the background while promoting sweet malt notes. Medium 65-72% Medium F (18-21 C) WLP041 Pacific Ale Yeast WLP051 California V WLP060 American Ale Yeast Blend WLP066 London Fog WLP080 Cream Ale Yeast Blend Hailing from the Pacific Northwest, this strain is a mild ester producer while promoting malt character. It can be used for a range of styles from an English mild to an American IPA or Irish stout. A great flocculator, it leaves a clear beer and saves on conditioning time. Medium 65-70% High F (18-20 C) This strain has more similarities to an English strain than WLP001 California. It is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales. Even in pale ales, this strain s characteristic lower attenuation results in a full-bodied malt forward beer. Typically leaves some residual, lager-like sulfur compounds in finished beer. Recent sequencing studies show that WLP051 belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains. However, this strain has been used to make ales for decades and was previously categorized as belonging to Saccharomyces cerevisiae. Medium to High 70-75% Medium to High F (19-21 C) This blend of three strains creates a clean and neutral fermentation character, making it ideal for use in many different American beer styles. The blend lends complexity to finished beer by exhibiting a crisp, clean lager-like character with accentuated hop flavors and bitterness. A slight amount of sulfur can be produced during peak fermentation. Medium to High 72-80% Medium F (20-22 C) This is the go-to strain for New England-style IPAs. It produces a medium ester profile similar to WLP008 East Coast. It leaves some residual sweetness, helping accentuate both malt and hop flavors and aromas, while retaining a velvety mouthfeel. Medium to High 65-70% Low to Medium F (17-21 C) A blend of ale and lager yeast, this strain produces a classic cream ale. The blend produces a pleasing light fruity note from the ale yeast, while the lager strain produces clean pilsner-like flavors and a slightly subdued hop bitterness. This blend is known for producing subtle sulfur during primary fermentation. CORE STRAINS Medium to High 75-80% Medium F (18-21 C) page 11

12 Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP090 A low ester producing strain, it s known for quick fermentations and producing a neutral flavor and aroma San Diego profile similar to WLP001 California. Due to high attenuation, this strain produces very dry beers Super with increased perceived bitterness. It also has a high alcohol tolerance which is suitable for a variety of styles and beverages from double IPAs to barleywines, ciders and mead. This is a great all around house strain and ideal for breweries who produce hop-forward beers. High 76-83%+ Medium to High F (18-20 C) WLP095 Burlington WLP099 Super High Gravity Ale Yeast STA1+ This yeast is the signature strain for a brewery in the Northeast United States, making it ideal for New England-style IPAs. Adding personality to your beer by contributing esters and body, this strain will blend with hop flavors and aromas while balancing bitterness. This yeast is great in Northeastern-style IPAs because it throws a little personality and body into your beer. Esters are higher than WLP001 California Ale Yeast and this strain has been known to result in more diacetyl increasing the temperature at the end of fermentation is suggested. Very High >80% Medium F (18-20 C) From England, this yeast can ferment up to 25% alcohol when used correctly. It produces ester characters that increase with increasing gravity. Malt character dominates at lower gravities. To achieve >25% ABV, sugar needs to be fed over the course of the fermentation. Very High >80% Medium F (18-20 C) SPECIALTY / BELGIAN YEAST Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP300 Hefeweizen This popular German strain is used in the production of traditional, authentic hefeweizen. It produces a high level of isoamyl acetate, giving the resulting beer notes of banana. With balanced phenol production, this strain produces notes of clove but remains banana forward. Low flocculation leaves the desired cloudy look, appropriate for the German wheat beer style. Medium 72-76% Low F (20-22 C) WLP320 This strain ferments much cleaner than it s hefeweizen strain counterparts. It produces very slight banana American and clove notes and has low flocculation, leaving resulting beers with characteristic cloudiness. Hefeweizen Medium 70-75% Low F (18-21 C) CORE STRAINS WLP351 This is former Yeast Lab W51, the description originally used by Yeast Lab still fits: This strain produces a Bavarian classic German-style wheat beer, with medium to high spicy phenolic overtones reminiscent of cloves. Weizen Ale Yeast Medium 73-77% Low F (19-21 C) WLP380 Hefeweizen IV This strain produces pronounced clove-like phenols present in the aroma and flavor while keeping banana flavors and aromas to a minimum. Refreshing citrus and apricot notes create a crisp, drinkable hefeweizen. This strain has low flocculation and minor sulfur production. Medium 73-80% Low F (19-21 C) WLP400 This strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes Belgian Wit an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slightly lower resulting ph than English or American ale strains creating a dry beer. WLP410 Belgian Wit II WLP500 Monastery Medium 74-78% Low to Medium F (19-23 C) A fairly clean strain with medium intensity and spice-like phenol production. With up to 75% attenuation, this strain produces a residual malt character. It helps balance any adjuncts resulting in increased drinkability. Slightly lower resulting ph than English or American ale strains, it creates a slightly tart refreshing beer. This strain is ideal for witbiers or Belgian table beers. Medium 70-75% Low to Medium F (19-23 C) Sourced from a Belgian monastery, this strain is ideal for Belgian quads, trippels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67 F/18-19 C) result in less fruity and more earthy beers. High 75-80% Low to Medium F (18-22 C) page 12 Order at: yeastman.com

13 Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP510 Bastogne Belgian WLP530 Abbey WLP540 Abbey IV A high-gravity ale yeast that produces a dry beer with a slightly acidic finish. While fruit forward, this strain is mild on spice-like phenols. With a high alcohol tolerance upwards of 15% ABV, this strain is great for any Belgian styles ranging from a table beer to a dark strong ale. High 74-80% Medium F (19-22 C) This is a traditional Belgian abbey strain perfect for use in dubbels, tripels and Belgian strong ales due to its very high alcohol tolerance of up to 15% ABV. Produces cherry, plum and pear esters. Medium flocculation results in clear, drinkable beer. High 75-80% Medium to High F (19-22 C) This strain produces balanced fruit aroma and flavor characters. It is ideal for abbey-style beers including dubbels, trippels and Belgian strong ales. High 74-82% Medium F (19-22 C) WLP545 From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and Belgian Strong phenolic characters, often described as dried sage and black cracked pepper. High attenuation results in a dry finish ideal for high gravity beers. This strain is recommended for dark strong ales, abbey ales and seasonal specialties like Belgian holiday ales. STA1+ WLP550 Belgian High 78-85% Medium F (19-22 C) This very expressive strain produces phenol forward flavors and aromas reminiscent of clove, allspice and peppercorns. It has medium to high alcohol tolerance and is ideal for many classic Belgian styles including saisons, witbiers, blondes and browns. Medium to High 78-85% Medium F (20-26 C) WLP565 A classic saison strain sourced from the Wallonia region of Belgium. This strain makes a classic saison by Belgian Saison producing flavors and aromas noted as earthy, peppery and spicy. With attenuation averaging around 70 I to 75%, some malt flavor will remain present. For best fermentation results, let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics. With high gravity saisons, it s suggested to dry the beer with an alternate yeast (such as WLP001 California ) added after 50 to 60% fermentation. STA1+ Medium 65-75% Medium F (20-24 C) WLP566 Belgian Saison II STA1+ This strain is a moderate phenol producer with clove-like flavor and aromatic notes present in finished beer. Some fruit-forward ester production provides a balance between fruit and spice aroma and flavors. This strain ferments and flocculates well, making it an easy-to-use option for saison and farmhouse ales. Medium 78-85% Medium F (20-26 C) WLP568 Belgian-Style Saison Ale Yeast Blend This blend incorporates multiple Belgian and saison strains to produce pear-like esters backed by spicy, earthy and clove-like flavors and aromas. The cultures encourage complete fermentation in a timely manner and create harmony and complexity throughout its ester and phenol production. Medium 70-80% Medium F (21-27 C) STA1+ WLP570 From East Flanders, this yeast is versatile in that it can produce low to high gravity Belgian beers up to Belgian Golden 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. High 73-78% Low F (20-24 C) WLP575 A blend of two monastery-type yeast strains and one Belgian ale-type yeast. This blend creates a versatile Belgian-Style culture which can be used for monastery-style beers or a myriad of American-Belgian style beers. Blend Medium to High 74-80% Medium F (20-24 C) WLP590 French Saison STA1+ One of our most popular saison strains, it is great for farmhouse-style beers because it produces flavors and aromas of pear, apple and cracked pepper. This strain is a high attenuator producing a very dry and drinkable finishing beer. Medium 73-80% Medium F (20-24 C) CORE STRAINS page 13

14 CORE STRAINS Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP644 This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate Saccharomyces mango and pineapple characteristics. This wild yeast has grown in popularity for styles like American bruxellensis IPA, American pale and blonde ales due to its tropical and stone fruit flavors and aromas. This Saccharomyces Trois strain can be used like other house strains and can be easily clean with proper CIP procedures. WILD YEAST AND BACTERIA Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP630 Berliner Weisse Blend WLP645 Brettanomyces claussenii WLP648 Brettanomyces bruxellensis Trois Vrai WLP650 Brettanomyces bruxellensis WLP653 Brettanomyces lambicus WLP655 Belgian Sour 1 Mix WLP661 Pediococcus damnosus page 14 Order at: yeastman.com A blend of German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. This blend can take several months to develop tart character making it perfect for brewing a traditional Berliner Weisse. Medium 73-80% Medium F (20-22 C) Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. This strain produces fruity, pineapple-like aroma with an earthy hay-like background aroma and aroma note. Medium to High 70-85% Low 85+ F (30 C+) The vrai ( true in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear. Medium to High 85%+ Low F (21-30 C) A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer. Medium to High 85%+ Low 85 F+ (30 C+) This yeast produces a high intensity of the traditional Brettanomyces characters horsey, smoky and spicy flavors in beer. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales. Medium to High 70-85% Low 85 F+ (30 C+) A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales. Medium to High 70-80% Low to Medium F (27-29 C) Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid. It is a high diacetyl producer and slow growing, so it s suggested to use in a mixed culture. Medium to High 65% Low F (21-24 C) WLP670 Inspired by American brewers crafting semi-traditional Belgian-style ales, this blend creates a complex flavor American profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Farmhouse Brettanomyces. Yeast Blend Medium 75-72% Medium F (20-22 C) STA1+ STA1+ WLP672 Lactobacillus brevis WLP675 Malolactic Cultures WLP677 Lactobacillus delbrueckii Medium to High 85%+ Low F (21-30 C) 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). Medium 80% Low F (21-24 C) Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine. Very High n/a n/a >70 F (>21 C) This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze. Medium 75-82% Low F (21-24 C)

15 WINE / MEAD / CIDER YEAST Product Style Recommendation Wine Type Alcohol Tolerance Fermentation Speed Optimum Fermentation Temperature WLP705 Sake Yeast Produces a full-bodied character and subtle fruity esters. For use in rice-based fermentations; typically used in conjunction with koji (to produce fermentable sugar). This strain can also be used successfully in beer fermentations. sake 16% Moderate >70 F (>21 C) WLP715 Classic yeast that is neutral in character, and a strong fermenter. Great for use in wine, cider, mead and Champagne beer allowing the character of the fermentables to become prominent flavors. Yeast sparkling wine, cider, 17% Fast F (21-24 C) dry mead and dry wines WLP720 Produces a slightly fruity flavor and aroma while leaving more residual sweetness than WLP715 Sweet Mead/ Champagne Yeast. This strain will tolerate alcohol concentrations up to 15%. Wine Yeast sweet mead, cider, 15% Moderate F (21-24 C) blush wines, gewürztraminer, Sauterne and riesling WLP735 Classic yeast for white wine fermentation, giving an enhanced creamy texture. Low foam producer. French White Wine Yeast white wine varietals 16% Fast F (16-32 C) WLP740 Strain produces a neutral character, with low fusel-alcohol production. Ferments dry. STA1+ Merlot Red Wine Yeast merlot, shiraz, pinot noir, chardonnay, 18% Fast F (16-32 C) cabernet, sauvignon blanc and sémillon WLP775 Classic cider yeast that ferments dry, but retains the flavor from apples. English Cider Yeast dry cider 13% Moderate F (20-24 C) KOMBUCHA Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP600 Kombucha SCOBY LAGER YEAST A symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha. N/A N/A N/A 72 F (22 C) Optimum Product Style Alcohol Attenuation Flocculation Fermentation Recommendation Tolerance Temperature WLP800 Pilsner Lager Yeast WLP802 Czech Budějovice Lager Yeast A classic pilsner strain from the Czech Republic, this strain produces a clean, crisp beer that s somewhat dry with a malty finish. A to-style pilsner strain, this yeast is also well suited for thirst quenching lagers such as Munich helles, dunkels and American lagers. Medium 72-77% Medium to High F (10-13 C) A pilsner lager yeast from southern Czech Republic, this strain produces dry and crisp lagers with low diacetyl production. With up to 80% attenuation, this strain will make a dry beer and showcase rounded hop bitterness. Low diacetyl production makes conditioning of this beer an ease. Medium 75-80% Medium F (10-13 C) CORE STRAINS page 15

16 Product Optimum Style Alcohol Attenuation Flocculation Fermentation Recommendation Tolerance Temperature WLP810 A unique lager strain because it can ferment at a wide range of temperatures 50 F (10 C) to 65 F (18 C) San Francisco while retaining lager-like characteristics. This strain is traditionally used to brew the California common or Lager Yeast steam beer styles. At lower temperatures can also produce märzens, pilsners and helles style lagers. Medium to High 65-70% High F (14-18 C) WLP820 Oktoberfest/ Märzen Lager Yeast WLP830 German Lager Yeast WLP833 German Bock Lager Yeast WLP838 Southern German Lager Yeast WLP840 American Lager Yeast WLP850 Copenhagen Lager Yeast WLP862 Cry Havoc Lager Yeast This strain is ideal for producing malty lagers. Residual sweetness further helps promote malt nuances while contributing to a balanced finish. The first generation of this strain can be slow, so we encourage using a larger initial culture or scheduling longer fermentation and conditioning times. Great for lagers with a wide gravity range including bocks, doppelbocks, märzens, Oktoberfests and American amber lagers. Medium to High 65-73% Medium F (11-14 C) Our most popular lager yeast, this strain is one of the most widely used lager strains in the world. It can be used in almost any lager style and tends to produce clean and crisp beers with some accentuation of hop characteristics. Medium 74-79% Medium F (10-13 C) From the Alps of southern Bavaria, this yeast produces a beer that is well-balanced between malt and hop character. The excellent malt profile makes it well suited for bocks, dopplebocks, and Oktoberfeststyle beers. A very versatile lager yeast, it has gained tremendous popularity for use in classic American-style lagers. Medium to High 70-76% Medium F (9-13 C) This yeast is characterized by a malty finish, balanced aroma and great flocculation. It is a strong fermenter which produces slight sulfur and low diacetyl during fermentation. This strain benefits from a diacetyl rest and conditioning. Medium 68-76% Medium to High F (10-13 C) This strain makes dry and clean lagers with a light note of apple fruitiness. Sulfur and diacetyl production is minimal making this strain easy to work with and fitting for American-style lagers. Medium 75-80% Medium F (10-13 C) This northern European lager strain emphasizes clean and crisp characteristics. Malt flavors tend to be secondary, promoting clean drinkability. It is ideal for Vienna, schwarzbier or American-style lagers. Medium 72-78% Medium F (10-14 C) Licensed from Charlie Papazian, this strain can ferment at both ale and lager temperatures, allowing brewers to produce diverse beer styles. The recipes in both Papazian s books, The Complete Joy of Homebrewing and The Homebrewer s Companion, were originally developed and brewed with this yeast. Ales: Optimum cellaring temperature: 50 to 55 F (10-13 C); altbiers can be cellared at lagering temperature CORE STRAINS Medium to High 66-70% Low F (20-23 C) Lagers: Optimum cellaring temperature: 32 to 37 F (0-3 C) Medium 66-70% Low F (13-14 C) WLP920 From Southern Germany, this yeast finishes malty with a slight ester profile. Use in beers such as Old Bavarian Oktoberfests, bocks, and dark lagers. Lager Yeast Medium to High 66-73% Medium F (10-13 C) WLP925 Used to ferment lager beer in one week. Ferment at room temperature; F (17-20 C) under 1.0 bar High Pressure (14.7 PSI) until final gravity is obtained, generally in one week. Lager the beer at 35 F (2 C), 15 PSI, for Lager Yeast 3-5 days to condition. Sulfur production is strong the first 2 days, then disappears by day 5. Medium 73-82% Medium F (17-20 C) WLP940 From Mexico City, this strain produces clean lager beers with a crisp finish. It keeps drinkability on the Mexican forefront while allowing malt and hop flavors and aromas to be background notes. A great strain choice Lager Yeast for light-style and Vienna-style lagers. Medium 70-78% Medium F (10-13 C) page 16 Order at: yeastman.com

17 WHITE LABS VAULT STRAINS A collection of specialty strains that rotate and change periodically. PROFESSIONALS: Vault Strains are available year-round, come in Custom Pour packaging, have a minimum order of 1.5L and a day production lead time. RETAILERS: Obtain select Vault Strains through The Vault Seasonal Release program which provides two strains every two months. HOMEBREWERS: Obtain Vault Strains two ways: First, pre-order select strains through the Vault for Homebrewers. Once a strain reaches the goal, the strain will be put into production and shipped out to those that submitted pre-orders. Second, obtain select strains through your local homebrew shop that may offer The Vault Seasonal Release strains. ALE YEAST Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP003 German II A great strain for clean ales such as kölsch, altbier, and German-style pale ales. It has a strong sulfur component that will reduce with conditioning. Lager-like in flavor, this strain ferments clean and produces subdued fruity esters which are more present than WLP029 German/Kölsch. Medium 73-80% Medium F (18-21 C) WLP006 Ferments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel, Bedford British perfect for creating English-style ales, including bitters, pale ales, porters, stouts and browns. Medium 72-80% High F (18-21 C) WLP009 Australian WLP011 European WLP017 Whitbread II WLP019 California IV WLP022 Essex Ale Yeast WLP025 Southwold This yeast produces a clean, malty beer with pleasant ester characters that can be described as bready. It ferments successfully and cleanly at higher temperatures, combined with good flocculation and good attenuation. Medium 70-75% High F (18-21 C) A malty northern European-origin ale yeast. Its low ester production gives it a clean profile, with little to no sulfur production. Low attenuation helps to contribute to the malty character. Good for altbiers, kölsch-style ales, malty English-style ales, and fruit beers. Medium 65-70% Medium F (18-21 C) Traditional mixed yeast culture with British character. Slightly fruity with a hint of sulfur production. This yeast can be used for many different beer styles. The most traditional choices would be English-style ales, including milds, bitters, porters, and English-style stouts. North American-style ales will also benefit from fermentation with this strain. Medium 67-73% High F (19-21 C) Moderately clean strain with a low ester profile and less sulfur production than WLP051 California V. A flavorful British-style yeast that produces slightly fruity and bready characters. A good top-fermenting yeast strain that is well suited for top cropping. It is ideal for classic British-style milds, pale ales, bitters and stouts. Does not flocculate as much as other English strains. Medium 71-76% Medium to High F (19-21 C) From Suffolk County, England. This yeast produces complex fruit, citrus, and spice flavors. Great for British-style bitters and pale ales. A slight sulfur note is produced during fermentation, but disappears with aging. Medium 68-75% Medium F (19-20 C) VAULT STRAINS page 17

18 Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP026 Premium Bitter Ale Yeast WLP030 Thames Valley WLP033 Klassic From Staffordshire, England. Fermentation gives a mild but complex estery character. Ferments strong and dry and is good for high-gravity beers. Best for all English-style ales, including bitters, milds, ESBs, porters, stouts and barleywines. Medium 70-75% Medium F (19-21 C) Very flocculant strain for all things English. Great for porters, stouts and ESBs. Lower ester production than most English strains but creates a bigger mouthfeel than most cleaner strains % High Traditional English single-strain yeast. Produces signature ester characters and does not mask hop flavors. Leaves ales with a slightly sweet malt character. Best for bitters, milds, porters and stouts. Also good for Scottish-style ales. Medium 66-74% Medium F (19-21 C) WLP037 This yeast produces a beer that is malty and well balanced. Expect toasty flavors with malt-driven esters. Yorkshire Highly flocculent and a good choice for English-style pale ales, brown ales, and milds. Square Medium to High 68-72% High F (18-21 C) WLP038 Manchester A top-fermenting ale yeast that is traditionally good for top-cropping. Moderately flocculent with a clean, dry finish. Has a low ester profile and produces a highly balanced English-style beer. Medium to High 70-74% Medium to High F (18-21 C) WLP039 East Midlands WLP059 Melbourne British-style ale yeast with a very dry finish. Medium to low fruit and fusel alcohol production. A good top-fermenting yeast strain well suited for top-cropping. A great choice for pale ales, ambers, porters and stouts. Medium 73-82% Medium to High F (19-21 C) A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles. Renowned Australian homebrewer, Peter Symon, researched this strain for his book Bronzed Brews and asked White Labs to acquire it from a yeast bank in London, England. This historic strain was used in Australia because of its ability to ferment well in the Australian climate and Australian cane sugar. WLP064 Buchner Ale Yeast Blend A blend of two strains that adds creaminess with a hint of crispness. Great for pale ales, cream ales and American wheats. Flocculation is good due to one of the strains being a heavy flocculator. Medium to High 72-78% Medium F (19-22 C) VAULT STRAINS WLP072 French Ale Yeast page 18 Order at: yeastman.com A clean strain that complements malt flavor. Low to moderate esters are produced when fermentation temperature is below 70 F (21 C). Moderate to high ester character achieved above 70 F (21 C). Low diacetyl production. A good yeast strain for Bière de Garde, blondes, ambers, brown ales and specialty beers. Medium 68-75% Medium to High F (17-23 C) WLP073 A classic Bière de Garde strain, it produces slight esters and mild phenols, while preserving the sweet STA1+ Artisanal aromatics from the malt bill. This strain fully attenuates, leaving the beer with a crisp, dry finish. Country Medium to Low 75-80% High F (21-27 C) WLP075 Hansen Ale Yeast Blend WLP076 Old Sonoma WLP085 English Ale Yeast Blend This is a blend of many IPA strain favorites. It has the attenuation of WLP090 San Diego Super and the character of WLP007 Dry English. This strain produces dry, hop-forward beers with minor ester production and is blend is a great flocculator. High 75-80% Medium to High F (19-21 C) From a historic brewery in Northern California. This strain was embraced by the early pioneers of craft beer in America and is ideal for those seeking to use a traditional British-style yeast. A neutral and versatile strain, a great for pale ales, porters, and stouts. Medium 70-74% Medium F (18-21 C) A blend of British ale yeast strains designed to add complexity and attenuation to your ale. Moderate fruitiness and mineral-like character, with little to no sulfur. Drier than WLP002 English and WLP005 British Ale Yeast, but with similar flocculation properties. Suitable for English pale ales, bitters, porters, stouts and IPAs. Medium 69-76% Medium to High F (20-22 C)

19 DISTILLING YEAST Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP045 Scotch Whisky Yeast STA1+ A strain that has been widely used for Scotch whisky production since the early 1950s. This yeast produces a complex array of ester compounds and fusel oils, as well as some spicy clove character. Suitable for Scotch or American-style whiskeys. High 75-80% Medium F (22-25 C) WLP050 Suitable for American-style whiskeys and bourbons, this strain is famous for creating rich, smooth flavors. Tennessee A clean and dry-fermenting yeast that will tolerate high alcohol concentrations (up to 15% ABV). Ester Whiskey Yeast production is low. High 75-80% Medium F (24-26 C) WLP065 American Whiskey Yeast A yeast strain that produces a low ester profile and moderate fusel oils. It is temperature and alcohol tolerant and suitable for American-style whiskeys using barley or corn bases. High 75-80% Medium F (24-28 C) WLP070 From a traditional distillery in the heart of Bourbon Country, this strain produces a malty caramel Kentucky character with a balanced ester profile. Suitable for bourbons or other American whiskeys with barley, Bourbon Yeast rye, or corn base grains. High 75-80% Medium F (22-25 C) WLP078 Marked by a clean, fast fermentation, this strain is ideal for any neutral grain spirit. Alcohol and Neutral Grain temperature tolerant. Yeast High 77-84% Medium F (24-29 C) SPECIALTY/BELGIAN YEAST Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP515 Antwerp This strain produces a clean almost lager-like flavor and aroma profile when compared to other Belgian strains. Esters and phenols provide background notes with slight sulfur being produced during fermentation. Hop flavors and bitterness are accentuated making this strain ideal for Belgian pale and amber ales. Medium 73-80% Medium F (19-21 C) WLP564 A blend of two saison strains and a low phenolic Belgian strain. Approximately 85% attenuation makes Leeuwenhoek for a dryer saison. The strain is versatile, creating spicy, dry and clean beers. Saison Yeast Blend High 76-82% Low F (18-24 C) WILD YEAST AND BACTERIA YEAST Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP603 Torulaspora delbrueckii Wild yeast isolated from fruit trees in Denmark. This is one of the three strains that make up WLP611 New Nordic Blend. This wild yeast has been used for cider and wine but also ferments well for beer. Produces a lot of esters and contributes some phenolics as well. Traditionally a longer fermenter and slow attenuator. This strain should be used in a mixed fermentation. Medium 30-50% Low to Medium F (10-30 C) VAULT STRAINS page 19

20 Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP611 New Nordic Blend WLP616 Funky Cider Blend Isolated from spontaneously fermented apples on a remote island off the coast of Denmark. This culture is a unique blend of three yeast strains, two belonging to Saccharomyces cerevisiae and one Torulaspora delbrueckii. Although originally thriving in the simple sugar fermentations such as wine and cider, this blend ferments maltose as well. This blend has a characteristic aroma profile that resemble classic styles such as Belgian saison or German hefeweizen, especially at higher temperatures. Medium 65-75% Medium to Low F (10-30 C) This is a blend of two Saccharomyces strains combined with some Brettanomyces and Lactobacillus. This blend creates a slight tartness and a mild funk aroma that will result in less than two weeks. Light pellicle will form because of the Brettanomyces. WLP640 Brettanomyces anomalus WLP665 Flemish Ale Yeast Blend WLP669 Lactobacillus paracollinoides Typical barnyard funk character with some fruitiness. Acidity is medium. Primary fermentation can be done with this strain, but a starter may be necessary. Medium to High 70-85% Low F (21-30 C) Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655 Belgian Sour I Mix. Medium to High 80-85%+ Low to Medium F (20-27 C) This strain has been isolated from Belgian lambics. Originally referred to as Lactobacillus pastorianous, it has now been reclassified. Can be used for secondary fermentation to produce acidity in aging beer styles. WLP673 Lactobacillus buchneri WLP678 Lactobacillus hilgardii WLP692 Debaryomyces hansenii This strain is recommended for souring. Can be used for sour kettle/mash or in secondary fermentation. <15 IBU tolerance. Little to no attenuation. Experiments have shown less than <5% attenuation. Lactic acid bacteria that produces medium acidity. Low hop tolerance (<10). Great for Berliner Weisse, gueuze and lambics. Debaryomyces is one of the wild yeasts isolated from lambics in Belgium. VAULT STRAINS WLP693 Lactobacillus plantarum WINE / MEAD / CIDER YEAST Product Style Wine Attenuation Flocculation Optimum Recommendation Type Fermentation Temperature WLP700 Flor Sherry Wine Yeast Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle or sour mash beers. Creates green almond, Granny Smith apple and nougat characteristics found in sherry. Develops a film (flor) on the surface of the wine. For use in secondary fermentation. sherry, port, Madeira and sweet styles 16% Slow >70 F (>21 C) WLP707 Produces fruity and complex aromas and is reliable for difficult fermentations. Isolated from pinot noir California Pinot grapes in Davis, CA. Noir Wine Yeast hardy red varietals and 16% Fast F (16-32 C) aromatic white varietals page 20 Order at: yeastman.com

21 Product Style Wine Attenuation Flocculation Optimum Recommendation Type Fermentation Temperature WLP709 Sake #9 Yeast WLP718 Avize Wine Yeast Traditional strain used in Ginjo-shu production because of its development of high-fragrance components. For use in rice-based fermentations; a fairly strong fermenter, but produces a foamless fermentation. sake 16% Moderate F (17-20 C) white wine varietals 15% Fast F (16-32 C) A Champagne isolate used for complexity in white wines. Contributes elegance, especially in barrelfermented chardonnays. WLP727 High fruit ester production. German in origin and cold tolerant. Steinberg- Geisenheim riesling, gewürztraminer and 14% Moderate F (10-32 C) Wine Yeast fruity white wines WLP730 Dry wine yeast with slight ester production and low sulfur dioxide production, which enhances varietal Chardonnay character. White Wine Yeast white and blush wines, including 14% Moderate F (10-32 C) Chablis, chenin blanc, sémillon and sauvignon blanc WLP749 German red wine yeast that is cold tolerant. Produces spicy fruit aromas. Assmannshausen Wine Yeast pinot noir, zinfandel and 16% Moderate F (10-32 C) hardy red varietals WLP750 Classic Bordeaux yeast with a rich, smooth flavor profile. French Red Wine Yeast hardy red varietals 17% Fast F (16-32 C) WLP760 Cabernet Red Wine Yeast A versatile strain for full-bodied red wines with ester production that complements dry aromatic white wines. merlot, chardonnay, Chianti, 16% Moderate F (16-32 C) chenin blanc and sauvignon blanc WLP770 Emphasizes fruit aromas in barrel fermentations. Posesses a high nutrient requirement to avoid volatile Suremain acidity production. Burgundy Wine Yeast hardy red varietals 16% Moderate F (16-32 C) WLP773 Scottish Cider Yeast Blend WLP780 Thai Rice Chong Yeast LAGER YEAST Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP815 Belgian Lager Yeast This is an exciting blend of two ale strains and one wine strain. Unlike a lot of ale strains that typically dry out most ciders, this unique blend of Saccharomyces strains will leave some residual sweetness for a smooth mouthfeel. This strain is perfect for those looking for a still cider with some lingering apple characteristic or a dryer sparkling cider. 80% Medium to High Typically used for making rice wine but has shown to ferment beer just fine. The ester profile is very fruity and produces a surprising amount of alcohol (15%). The aroma and flavor was highly favorable compared to rice wine made with the traditional yeast balls. 76% This strain originates from an old brewery in west Belgium. It produces a clean, crisp lager with low sulfur production. Great for balanced, drinkable lagers such as European-style pilsners, dark lagers, Vienna lagers, and American-style lagers. A clean, crisp European lager yeast with low sulfur production. Medium 72-78% Medium F (10-13 C) VAULT STRAINS page 21

22 WLP008 Product Style Alcohol Attenuation Flocculation Optimum Recommendation Tolerance Fermentation Temperature WLP835 German X Lager Yeast WLP845 Fast Lager Yeast WLP860 Munich Helles Lager Yeast WLP885 Zurich Lager Yeast STA1+ Classic yeast from a famous Bavarian monastery. This strain develops a creamy, malty beer profile with low sulfur production and low esters. It is a great choice for styles like traditional helles, Oktoberfests, bocks, and dunkels. Medium to High 70-76% Medium F (10-12 C) Use this strain when you need a lager sooner rather than later. Low sulfur production and medium flocculation characteristics % This yeast helps to produce a malty but balanced traditional Munich-style lager. Clean and strong fermentor, it s great for a variety of lager styles ranging from helles to rauchbier. Medium 68-72% Medium F (9-11 C) This is a Swiss-style lager strain used to produce lagers over 11% ABV. It s a clean fermenter with minimal sulfur and diacetyl production. Very High 70-80% Medium F (10-13 C) PRIVATE STRAINS Private Strains are cultures that are banked by individual customers for future use. White Labs will test, isolate, store and propagate your yeast. Every Private Strain is analyzed for microbial organisms. The fermentation of the original culture is monitored to ensure optimal performance and then cryogenically frozen for a customer to use in the future. Production lead time is days. Requires a minimum order of 1.5L. VAULT STRAINS DOMESTICATION AND DIVERGENCE OF SACCHAROMYCES CEREVISIAE BEER YEASTS The White Labs Research & Development team collaborated on a study that did full DNA sequencing of 96 White Labs yeast strains. To read the study published in the journal Cell, Volume 166, Issue 6, p e16, 8 September 2016, visit: cell.com/cell/fulltext/s (16) Lineage Niche Beer Beer (refermentation) Bioethanol Bread Laboratory Sake Spirits Wild Wine Britain US Belgium/Germany Hefeweizen Mixed Wine Beer 2 Asia page 22 Order at: yeastman.com Beer 1 WLP045 WLP050 WLP036 WLP300 WLP380 WLP003 WLP078 WLP320 WLP550 WLP410 WLP510 WLP400 WLP530 WLP025 WLP WL WL WLP090 WL WLP WLP001 WLP023 WLP038 WLP028 WLP041 WLP570 WLP029 WLP030 WLP007 WLP002 WLP017 WLP065 WLP011 WLP022 WLP004 WLP072 WLP006 WLP005 WLP039 WLP540

23 Dry Yeast for Distilling TURBO YEAST - With added amyloglucosidase enzymes and yeast nutrients Product Size Style Recommendation WLDWHISKEYAG-1kg 1kg Whiskey Turbo A pure-culture whiskey strain of Saccharomyces cerevisiae used widely for commercial whiskey, with robust and authentic aromatics even in high-alcohol fermentations. It includes the advantage of complete nutrition and amyloglucosidase, enabling both complete dextrin conversion of malt or grain for maximum yield and rapid germination up to 15% ABV, which is very high for standard whiskey low beers. WLDRUMAG-1kg 1kg An osmophilic Saccharomyces cerevisiae strain that is especially suited to 50:50 Rum Turbo blend of molasses and sucrose fermentations up to 15% ABV, and produces full, rich, and fruity aromatics. It contains complete nutrition for rapid fermentation, including amyloglucosidase for breaking longer sugar chains and optimum yield. WLDVODKAAG-1kg 1kg A high-yield vodka strain with extraordinarily low-metabolite production; ideal Vodka Turbo for use with sugar, grain or potato feedstock in vodka production. It provides complete nutrition for easy fermentation of low-nutrition washes together with amyloglucosidase for dextrin conversion. WLDTY48-1KG 1kg High-performance temperature and ethanol tolerant yeast capable of reaching TY 48 High - 1kg 20% ABV from pure sugar wash in eight days. With AG enzyme to allow Performance Yeast starch-based feedstock after normal gelatination and alpha-amylase treatment. ACTIVE DRY YEAST Product Size Style Recommendation WLDEDV g Isolated and selected on cane molasses by the National Agricultural Research Danstil EDV493 Institute (NARI) in Guadeloupe, French West Indies, this is an active dried yeast for Dried Yeast use in beverage fermentations. WLDSS20KG 20kg An active dried yeast for use in fuel ethanol production and beverage fermentation. Superstart Adequate for neutral spirits but primarily designed for biofuel, it contains a selected strain of Saccharomyces cerevisiae distillers yeast in a highly concentrated and stable form. WLD71B 500g Isolated by NARI Narbonne, France, this is an active dried yeast recommended for Lalvin 71B use in vodka, gin and other neutral spirits. WLDEC g Isolated in Champagne, France, this is an active dried yeast for use in whiskey and EC-1118 bourbons. It produces excellent congeners for whiskey. WLDPINNACLE G 500g An active dried yeast well-suited for use in simultaneous saccharification fermentation Pinnacle Distillers Yeast (G) of starch substrates from grain. It has a high tolerance to liberated glucose. WLDPINNACLE M 500g An active dried yeast well-suited for use in malt-based fermentations. It rapidly Pinnacle Distillers Yeast (M) consumes maltose and produces a flavorful spirit. PRODUCTS page 23

24 Yeast Nutrients Product Size Dosage Description WLN3000 (1) 10g, 10g/ Servomyces is a natural zinc enriched single-strain brewing WLN (20) 10g pack 12BBL (10HL) yeast (from the prestigious Hefebank Weihenstephan) that WLN3500 (1) 500g pack is used as a biological yeast nutrient. Servomyces by Lallemand Servomyces enables any yeast strain s ability to incorporate essential nutrients into its cellular structure while providing a high concentration of zinc that is essential for healthy alcoholic fermentation. Tested in breweries around the world, it has been proven to: Cut down fermentation time Promote flocculation Greatly reduce sulfur compounds Improve the health and viability of yeast Result in faster, more complete attenuations Increase yeast growth for a better harvest Improve the quality of the finished product Help reduce levels of diacetyl at the end of primary fermentation PRODUCTS WLN1000 1oz 1oz/ Used to increase the health of yeast and improve fermentation WLN (20) 1oz pack 5BBL (6HL) and re-pitching performance. It contains diammonium phosphate White Labs Yeast Nutrient (DAP), essential vitamins and co-factors, nitrogen, amino acids, proteins, peptides and minerals. An effective boost for first and/ or late generation yeast slurry. If the grist is not 100% malt, then White Labs Yeast Nutrient can help make up for lack of nutrients. WLDFERM 2.5kg 25g/ A blend of complex yeast nutrients that supplies DAP, alpha-amino Fermaid K by Lallemand 1BBL (1HL) nitrogen (derived from yeast extract), sterols, unsaturated fatty acids, key nutrients (magnesium sulfate, thiamin, folic acid, niacin, biotin, calcium pantothenate) and inactive yeast. Fermaid K should be hydrated before adding to an active fermentation to avoid CO 2 release and overflowing of tanks or barrels. WLDFERMO 2.5kg 40g/ Popular with distillers and winemakers who are seeking to use Fermaid O by Lallemand 1BBL (1HL) an organic yeast nutrient. Fermaid O is a blend of inactivated yeast ractions rich in organic nitrogen Fermaid O does not contain added ammonia salts (DAP) or micronutrients. The importance of organic nitrogen from yeasts is known to be a highly efficient nutrient source for wine yeasts, especially when compared to inorganic nitrogen from DAP. In addition, Fermaid O consistently produces lower levels of negative sulfur compounds, compared with DAP. With its high content of organic nitrogen, Fermaid O can help winemakers achieve steady fermentations, while limiting temperature peaks. WLDGOFERM 2.5kg 30g/ Provides bioavailable micronutrients in the non-stressful Go-Ferm by Lallemand 1BBL (1HL) environment of the yeast rehydration water. By making key minerals and vitamins available to the selected yeast at the critical beginning of its stressful task, the yeast s viability increases and fermentations finish stronger. page 24 Order at: yeastman.com

25 Fermentation Enzymes Product Size Dosage Description WLN mL, 1L, 5L 10mL/5g A highly specific endoprotease that prevents chill haze in Clarity Ferm 10L, 20L beer by hydrolyzing haze-active polypeptides where the hydrogen bonding that causes chill haze occurs. For use at the beginning of fermentation; Clarity Ferm has been proven to reduce gluten in beer made with barley and wheat. Clarity Ferm is made with Brewers Clarex by DSM. At Duck Foot Brewing, we like to make quality craft beer that is safe for everyone. This means both regular craft drinkers and those who are sensitive to gluten. We use Clarity Ferm religiously in all of our beers to reduce the gluten levels below 20ppm. We also test each batch to assure our customers that our beers are safe for them to drink. The best part about it is that Clarity Ferm doesn t affect the flavor, aroma or the body of the beer. Brett Goldstock (Duck Foot Brewing Company) White Labs offers a dosage rate calculator based on the kind of beer you are brewing. Visit whitelabs.com/clarityferm for additional information and to use the calculator. WLN4001 1kg, 5kg, See dosage A highly specific endoprotease that prevents chill haze in beer Brewers Clarex 20kg calculator on by hydrolyzing haze-active polypeptides where the hydrogen whitelabs.com bonding that causes chill haze occurs. For use at the beginning of fermentation. Has also been proven to reduce gluten in beer made with barley and wheat. Made with technology from DSM. WLN kg See dosage A liquid blend of enzymes optimized for up to 100% barley Brewers Compass calculator on brewing. It contains all necessary enzymes for starch, betaglucan, whitelabs.com hemicellulose, and protein degradation. Made with technology from DSM. WLN4100 1L, 10L, 25mL/10BBL A liquid amyloglucosidase that completely hydrolyzes dextrins Ultra-Ferm 20L (11HL) into fermentable glucose. This enzyme can be added to the brewhouse or the fermentor. Made with technology from DSM. WLN4300 1L, 10L, 25mL/10BBL A thermostable alpha-amylase especially useful in mashes Opti-Mash 20L (11HL) that use adjuncts. Ensures starch liquefaction and improves extract yield. Made with technology from DSM. WLN4400 1L, 10L, 25mL/10BBL A liquid bacterial endo-beta-1,3-1,4-glucanase designed to Visco-Buster 20L (11HL) hydrolyze beta-glucans and prevent blockage of beer filters and increase brewhouse capacity. Made with technology from DSM. WLN4800 1L 12mL/1BBL A liquid pectinase used to break down pectin from fruit. Rapidase (1HL) Made with technology from DSM. Yeast Banking Services White Labs offers yeast banking for professional brewers, wineries and distilleries wanting to isolate, store and propagate proprietary yeast strains. We analyze the yeast, conduct a variety of microbial tests, monitor fermentation of the original culture to ensure optimal performance and cryogenically freeze it for your future use. White Labs maintains strict confidentiality and proprietorship with any strains that are banked and no strain information will be released to outside parties without expressed written consent. Product Quantity Description LS strain Includes strain clean up, petite mutant testing, ph, flocculation Standard Yeast Banking characteristics, fermentation graph and the first year of banking. LS6725 n/a Includes Isolation of multiple organisms, genetic identification of the Mixed Culture Isolation organisms (genetic sequencing of isolated bacteria or yeast, in bacteria the 16S rdna region is sequenced and for yeast the ITS region is sequenced) and the ratio of the organisms in the culture. Can be banked as a mixed culture or as individual strains for an additional fee. PRODUCTS page 25

26 Technical Services In conjunction with Siebel Institute Laboratory Services, White Labs offers the industry s most complete range of brewing-related tests. Tests are conducted using the strictest standards employing methods prescribed by the American Society of Brewing Chemists and AOAC. Many countries require TTB certified lab documentation for export of alcohol products and White Labs has several certified TTB beer chemists on staff. The lab participates in quarterly check sample service to assess accuracy and quality control within the lab which allows White Labs to be confident in the data we are providing our customers. White Labs conducts test and delivers results in a prompt manner, providing customers with information that is both timely and accurate. Analytical Equipment Anton Paar Alcolyzer ME and Density Meter ME 5000 HazeQC ME Turbidity Meter Together, our Anton Paar Density Meter, Alcolyzer, and HazeQC meter will reliably determine the alcohol content in beer and spirits. Additionally, these highly complex instruments can determine specific gravity, extract values, attenuation, ph, color, calories and chill haze. Perkin Elmer Clarus 500 Gas Chromatograph and TurboMatrix 110 Headspace Unit Our top of the line Gas Chromatograph can analyze off flavors such as diacetyl and 2,3 pentanedione. It can also detect esters and fusels such as isoamyl acetate, ethyl acetate, acetaldehyde, methanol, isobutanol and acetone. Bio Rad T100 Thermocycler and Roche LightCycler 480 II We utilize both the Bio Rad T100 Thermocycler and the Roche LightCycler 480 II for our PCR based analysis including genetic identification and beer spoiler detection. New methods are periodically added, so check the website for our current offerings. Perkins Elmer Flexar HLPC Our HPLC can analyze sugars, acids, caffeine and more. New methods are added monthly. SERVICES Consulting Services White Labs offers expert, affordable on-site assistance with: Laboratory staff training New product and/or fermentation method assistance Contamination risk assessment/clean-up Laboratory set-up, including protocol and procedure manuals Contamination risk assessment/clean-up Yeast propagation Yeast handling Cellar training Customized brewery audit page 26 Order at: yeastman.com

27 Analytical Services & Testing Beer Spirits Kombucha Malt / Adjuncts Hops Water Wine / Mead / Cider Product LS3010 Methanol LS3410 Ethyl Acetate LS3450 Distillation Profile LS3600 Gluten LS4000 Free SO 2 LS4030 Malic Acid LS4040 Lactic Acid LS4050 YAN (Yeast Assimilable Nitrogen) LS4060 Glucose/Fructose LS4070 Comprehensive Testing for Wine & Cider LS4071 Juice Analysis LS6600 Sediment Analysis Description Method: Gas Chromatograph. Results reported in ppm. Method: Gas Chromatograph. Results reported in ppm. Analysis includes ethyl acetate, 1-propanol, acetaldehyde, isoamyl alcohol, isoamyl acetate, acetone, ethyl butyrate, isobutyl acetate, methanol and isobutanol. Method: Gas Chromatograph. Results reported in ppm. Method: R5-Competitive Gliadin ELISA assay. Results reported in ppm. Method: Aeration oxidation. Results reported in mg/l. Analyze the amount of malic acid in wine before, during, or after malolactic fermentation. Method: Enzymatic. Results reported in mg/l. Method: Enzymatic. Results reported in mg/l. YAN is important when determining quality of must and how much nutrient addition is necessary. Method: Enzymatic. Results reporting in mg/l. Analyze wine for residual reducing sugars. Method: Enzymatic. Results report in g/l. Analysis includes titratable acidity, ph, SO 2, alcohol by volume, malic acid and Brix. Great panel for grape and apple must. Analysis includes titratable acidity, ph, Brix, YAN and malic acid testing. Great test for issues with unusual haze or sediment in product. Typical analysis looks for dead yeast, alive yeast, oxalate crystals, protein and lipids. Photos from microscopy and report of suspected sediments is included. LS6605 Full Process Microbiological Analysis LS6610 Complete Microbiological Analysis LS6620 Complete QC Analysis Great test to find out where contaminants are entering your brewery. Test your entire processpre/post chiller, fermentors, brite tanks, hoses, rinse water, fillers, bottles, etc. Up to 10 samples can be submitted. Analysis Includes WLD, LCSM, HLP and SDA selective media testing. Also includes Gram stain and genus identification of any positive contaminants. Analysis Includes WLD, LCSM, HLP and SDA selective media testing. Also includes Gram stain and genus identification of any positive contaminants. Great panel for a comprehensive look at finished product. Analysis includes microbiological testing (WLD, LCSM and HLP selective medias), alcohol by volume and weight, extract values, attenuation, specific gravity, calories, ph, color, IBU, diacetyl and 2,3 pentanedione. SERVICES page 27

28 Beer Spirits Kombucha Malt / Adjuncts Hops Water Wine / Mead / Cider Product Description SERVICES LS6643 Nutritional Label Analysis LS6644 Nutritional Beer Analysis LS6645 Calories Analysis needed to create a nutritional label for your product. Analysis includes alcohol by volume and weight, extract values, attenuation, specific gravity, calories, ph, color, protein, total carbohydrates, cholesterol, total fat, calories from fat, trans fat, saturated fat, iron, calcium, sodium, sugar and dietary fiber. Results reported per 12 fl. oz. serving size. Analysis includes alcohol by volume and weight, extract values, attenuation, specific gravity, calories, ph, color, protein and total carbohydrates. Results reported as calories/12oz. LS6646 Alcohol by volume and alcohol by weight. Method: ABV/ABW Anton Paar Beer Alcolyzer and DMA 5000 (default) or Gas Chromatograph. LS6660 Brix LS6670 Sugar Profile by HPLC LS6671 Viability LS6672 Fat LS6705 Genetic Identification LS6725 Mixed Culture Isolation LS6730 Saccharomyces cerevisiae var. diastaticus PCR Analysis LS6910 Kombucha: Final Product Testing LS6920 Kombucha: Advanced Package Brix measured by Anton Paar Density Meter. Analysis includes glucose, fructose, lactose, maltose and sucrose. Method: HPLC. Results reported in percent. Viability analysis of yeast slurry. Method: methylene blue. Method: Acid hydrolysis. Results reported in percent. Genetic sequencing of isolated bacteria or yeast. In most cases we are able to identify both genus and species of the organism. In bacteria, the 16S rdna region is sequenced and for yeast, the ITS region is sequenced. Results will be reported in a percent confidence level of the closest organism. Includes isolation of multiple organisms, genetic identification of the organisms (up to 5 organisms included with package, $ per additional organisms) and the ratio of the organisms in the culture. Can be banked as a mixed culture or as individual strains for an additional fee. Method: Detection of the STA1 gene (glucoamylase gene) via PCR. Analysis includes alcohol by volume via Gas Chromatograph, titratable acidity, ph and total yeast and mold (CFU/ml). Analysis includes organic acid profile (gluconic, acetic, lactic and malic acid), alcohol by volume via Gas Chromatograph, titratable acidity, ph, total yeast and mold (CFU/ml), total aerobic bacteria count (CFU/ml) and pathogens (Staphylococcus aureus, Enteric bacteria). LS6930 Analysis includes alcohol by volume via Gas Kombucha: Chromatograph, titratable acidity, ph, total yeast Shelf Life and mold (CFU/ml), total aerobic bacteria count Testing (CFU/ml) and CO 2 (if applicable). Testing is performed at 0, 30, 60, 90, 180 and 240 days. page 28 Order at: yeastman.com

29 Beer Spirits Kombucha Malt / Adjuncts Hops Water Wine / Mead / Cider Product Description LS9014 Caffeine SIT0001 Fast Track Testing SIT0011 Comprehensive Analysis for Packaged Beer SIT0021 Comprehensive Analysis for Packaged Beer with Protein SIT0031 Comprehensive Flavor Profile SIT0033 Acetaldehyde SIT0040 Titratable Acidity SIT0041 Total Acidity Method: HPLC. Results reported in percent. Get a range of our most requested services conducted on a fast-turnaround basis with accurate results sent back to you in 2 business days. Analysis includes alcohol by volume and weight, extract values, attenuation, specific gravity, calories, ph, color and IBU. Analysis includes alcohol by volume and weight, extract values, attenuation, acidity, ph, SO 2, IBU, color, specific gravity, calories, CO 2 and air. Analysis includes alcohol by volume and weight, extract values, attenuation, acidity, ph, SO 2, IBU, color, specific gravity, calories, CO 2 air and protein. Analysis includes diacetyl, 2, 3 pentanedione, ethyl acetate, 1-propanol, acetaldehyde, isoamyl alcohol, isoamyl acetate, ethyl octanoate, ethyl hexanoate, acetone, methanol and isobutanol. Method: Gas Chromatograph. Results reported in ppm or ppb. Method: Gas Chromatograph. Results reported in ppm. Method: Titration. Results reported in g/l. Method: Titration. Results reported in percent lactic acid. SIT0050 Analysis includes alcohol by volume and weight, Alcohol, Extract and calories, specific gravity, apparent extract, real extract, Calculated Values color, original extract, apparent attenuation, real degree attenuation and ph. Method: Anton Paar Alcolyzer and DMA5000. SIT0070 IBU Testing SIT0080 Calcium Method: Spectrophotometer. Results reported in BU (Bitterness Units). Method: ICP. Results reported in ppm. SIT0090 Method: ASBC calculation from extract, protein Total Carbohydrates and ash. Results reported in g/12oz. SIT0091 Carbohydrate Sugar Profile by HPLC SIT0110 Chill Haze Testing This analysis gives a break down of the unfermentables (carbohydrates) in beer or wort samples. Analysis includes dextrins, maltriose, maltose, glucose and glycerol. Method: HPLC. Results reported in percent. In this analysis one bottle is heated for one week to mimic one month of shelf life. Chill haze is analyzed at 4 C (39 F) and reported from fresh and abused bottles. Method: Anton Paar Turbidity Meter. SIT0120 Method: Zahm & Nagel piercing apparatus. CO 2 CO 2 and Air is reported in volumes and air is reported in cc. SIT0130 Color Method: Anton Paar Alcolyzer or spectrophotometer. Results reported in SRM. SERVICES page 29

30 Beer Spirits Kombucha Malt / Adjuncts Hops Water Wine / Mead / Cider Product SIT0140 Diacetyl (as-is) Analysis by GC SIT0141 Diacetyl (Total) Analysis by GC SIT0200 FAN SIT0270 ph SIT0291 Protein (Total) SIT0320 Description This testing does not represent any potential diacetyl precursor that may be present in the sample. Method: Gas Chromatograph. Results reported in ppb. Total diacetyl allows you to measure diacetyl and diacetyl precursor in the product to help anticipate diacetyl shelf life issues. Method: Gas Chromatograph. Results reported in ppb. Free amino nitrogen. Method: Colorimetric. Results reported in mg/l. Acidity. Method: Spectrophotometer. Results reported in percent or g/12oz. Method: Enzymatic. Results reported in ppm. SERVICES Total SO 2 SIT0350 Yeast Fermentable Extract (Y.F.E.) Helpful in determining the final gravity of a beer. Results reported in percent. SIT1000 Analysis includes moisture, protein, plumpness, kernel Barley Comprehensive weight, germination energy, RVA and DON. Analysis SIT3000 Moisture SIT3010 Alpha and Beta Acids SIT3060 Hop Oil Profile SIT3110 Total Essential Oils SIT4000 Malt Comprehensive Analysis SIT4005 Basic Malt Analysis Moisture analysis of hops. Results reported in percent. Alpha and beta acids of hops. Method: HPLC. Results reported in percent. Volatile oil profile. Analysis includes humulene, caryophyllene, myrcene, farnesene, linalool, geraniol and pinene. Results reported in percent. Total oil content in hops. Results reported in percent. Analysis includes moisture, assortment, friability, fine extract, coarse extract, F/C difference, β-glucan, FAN, soluble protein, S/T, diastatic power, α-amylase, color, filtration time and clarity. Analysis includes moisture, friability, fine extract, β-glucan, FAN, diastatic power, α-amylase, color, filtration time and clarity. SIT4010 Analysis includes diastatic power and α-amylase. Malt Enzyme Analysis SIT4015 Specialty Malt Analysis SIT6000 Water or Wort Comprehensive SIT9001 Zinc Analysis for high-dried, chocolate and roasted malt. Analysis includes moisture, extract and color. Analysis includes ph, total dissolved solids, cations/ anions, sodium, potassium, calcium, magnesium, total hardness, nitrate, sulfate, chloride, carbonate, bicarbonate, total alkalinity, total phosphorus and total iron. Method: ICP. Results reported in ppm. SIT9025 Method: ICP. Results reported in ppm. Iron page 30 Order at: yeastman.com

31 Lab Kits Product Description MA1400 Microscope Kit MA1500 Gram Stain Kit TK2200 Basic Wine Analysis Sample Kit TK2205 Comprehensive Wine Analysis Sample Kit TK2300 Beer Analysis Kit TK3010 Brewery LCSM Kit Contains all items necessary for do it yourself routine microscope analysis: hemocytometer, methylene blue stain, microscope slides, cover slips, immersion oil, lens paper and hand counter. Do it yourself kit for identifying Gram-positive and Gram-negative bacteria. Includes stains, Gram check slides with controls, sterile pipettes, gloves and instructions. Please specify glove size needed (S, M or L). This kit requires you to send your sample to White Labs in the provided sample bottle. Tests for titratable acidity, ph and SO 2. See TK2205 for more comprehensive testing. Tests for everything in the basic kit (titratable acidity, ph and SO 2 ) as well as Brettanomyces, residual sugar, alcohol and malic acid. This kit requires you to send your sample to White Labs in the provided sample bottle. Checks for ABV and IBUs. Additional tests may be added, including diacetyl, alcohol, gluten, bacteria and wild yeast testing. This kit requires you to send your sample to White Labs in the provided sample bottle. This do-it-yourself kit contains all items needed to identify beer contaminants in your brewery and is good for up to five samples. Includes sterile tubes with rack, isopropanol, HLP media, SDA media, contaminants media, sterile spreaders, sterile water, gloves, transfer pipettes and instruction sheet. Please specify glove size needed (S, M or L). TK3100 This do-it-yourself kit contains all the items needed to test for anaerobic beer spoilage organisms - HLP Test Kit Lactobacillus and Pediococcus. Requires use of a microwave. Will test five samples and one control. LSQCDayStandard Big QC Kit LSQCDayGluten Big QC Kit with Gluten Testing Purchase this bundled kit and save! Test for diacetyl, IBUs, alcohol content, calories, SRM, attenuation (real and apparent) and microbiological contaminants. Results depend on submission deadline and will be provided based on predetermined dates. To view dates visit whitelabs.com/bigqcday. This kit requires you to send your samples to White Labs in the provided sample bottle. Return FedEx shipping label is included. All the same great tests and savings as LSQCDayStandard, plus analysis for gluten. Results depend on submission deadline and will be provided based on predetermined dates. To view dates visit whitelabs.com/bigqcday. This kit requires you to send your samples to White Labs in the provided sample bottle. Return FedEx shipping label is included. Media Culture Reference Guide Media Name Media Type Organism Cultured Common Brewery Notes Organism Universal Beer Agar Aerobic or Anaerobic Brewer s yeast, Brettanomyces, Cycloheximide (UBA) wild yeast, bacteria, Candida, Saccharomyces- can be added molds type wild yeast, Lactobacillus, to inhibit Bacillus, Acetobacter brewer s yeast Wallerstein Aerobic or Anaerobic Wild yeast, Brettanomyces, Candida, Differential bacteria, mold Saccharomyces-type wild (WLD) yeast, Lactobacillus, Bacillus, Acetobacter Schwartz Differential Aerobic or Anaerobic Bacteria Acetic acid bacteria, Cycloheximide Media (SDA)/ Bacillus, Lactobacillus, can be added Lee s Multi-Differential Enterobacter, to inhibit Agar (LMDA) Pediococcus brewer s yeast Hsu s Lactobacillus and Anaerobic Bacteria Lactobacillus and Pediococcus (HLP) (occasionally wild yeast) Pediococcus Lin s Wild Yeast Aerobic Wild yeast Wild yeast Some brewer s Medium (LWYM) strains will grow Lin s Cupric Sulfate Aerobic Wild yeast Wild yeast Some brewer s Medium (LCSM) strains will grow Wallerstein Nutrient Aerobic Brewer s yeast, wild yeast, Brewer s yeast, Medium (WLN) bacteria, molds wild yeast, Lactobacillus, Bacillus, Acetobacter SUPPLIES page 31

32 Dry Media Product Amount Description TK g Selective media used to detect Lactobacillus and Pediococcus bacteria. HLP Must be used in anaerobic environment and requires a microwave to heat. TK g Selective media used to detect wild yeast (contains crystal violet). LWYM TK g Selective media used to detect acid-producing bacteria (contains SDA/LMDA cycloheximide). TK g Used for yeast propagation. YPD Agar TK g Detects spoilers using your beer as a nutrient. UBA TK g Wild yeast detection. Lysine TK g Selective media used to detect wild yeast (contains cupric sulfate). LCSM TK g Selective media used to detect brewer s yeast, mold, bacteria and WLN wild yeast. TK g Selective media used to detect bacteria, wild yeast and mold WLD (contains cycloheximide). TK mL (1mg/mL) Solution inhibits brewer s yeast growth and is used as an ingredient Cycloheximide in media plate preparation. Requires use of protective gloves and eyewear. Pre-made Selective Media Product Quantity Description TK pack Selective media used to detect brewer s yeast, mold, bacteria and wild yeast. WLN Plates TK pack Selective media used to detect bacteria, wild yeast and mold (contains WLD Plates cycloheximide). TK pack Selective media used to detect wild yeast (contains cupric sulfate). LCSM Plates TK pack Selective media used to detect wild yeast (contains crystal violet). LWYM Plates TK pack Selective media used to detect acid-producing bacteria (contains SDA/LMDA Plates cycloheximide). SUPPLIES TK pack Plates used to culture Saccharomyces cerevisiae. Nutrient Agar Plates TK mL Selective media used to detect Lactobacillus and Pediococcus bacteria. HLP Media, Prepared Must be used in anaerobic environment and requires a microwave to heat. TK Used for yeast propagation. YPD agar slant, Prepared page 32 Order at: yeastman.com

33 Laboratory Supplies Product Quantity Description MB Professional-grade compound binocular with trinocular adapter microscope Binocular Compound with 2000x power. 10x and 20x eyepieces (10x with pointer). Four fully achromatic Microscope 40x-2000x objective lenses - 4x, 10x, 40x, 100x. View specimens at 40x, 80x 100x, 200x, 400x, 800x, 1000x and 2000x magnification. All-metal construction with fully mechanical stage and coaxial focus with coarse and fine focusing knobs. Built-in, adjustable halogen lower illumination with Abbe condenser and iris diaphragm. MA Excellent for yeast cell counts and viability counts. Each chamber consists of an Hemocytometer H-shaped moat forming two counting areas. Each counting area contains double Neubauer rulings with 400 (counting chamber) small squares in a central 1mm square. Comes with two 0.4mm cover glasses. Does not include pipettes. MA mL Improve the accuracy of viability testing with AMV. Must be refrigerated. Dead Alkaline Methylene yeast cells stain purple. Violet Stain (AMV) MA mL Stain essential for viability testing. Dead yeast cells stain bright blue. Must be Citrate Methylene refrigerated. Blue Stain MA mL Anti-coagulant. EDTA, 10% Ferm Flask Product Description LW2000 Ferm Flask LW2010 Ferm Flask without stirrer with stirrer The inspiration for the White Labs Ferm Flask is the Carlsberg Flask and Emil Christian Hansen s creation of the first pure yeast culture in Just like the Carlsberg flask of the past, this yeast brink was developed specifically for aseptic yeast handling in the brewery, assuring a pure and physiologically fit pitching yeast. Produced in cooperation with Sabco Kegs, we employ smooth and sanitary weld techniques throughout this vessel. With the White Labs Ferm Flask, you ll be able to add nutrients while the yeast is in storage. In the same way, you ll also be able to charge your yeast prior to pitching. The special mixing arm will help you avoid hot spot build up and will also allow you to homogenize the slurry prior to sampling or pitching. The White Labs Ferm Flask is the best way to ensure a consistently healthy pitch of yeast every time. USES: Yeast collection Yeast storage Priming mixer Yeast maintenance FEATURES: Half US barrel volume Wide piping for thick slurries Stainless interior and exterior Pressure gauge Sanitary enclosed vessel PRV (Pressure release valve) Steam sterilizable Temperature probe CIP/SIP Butterfly valve 6 port for easy cleaning Pharmaceutical grade tri-clamp ports SUPPLIES page 33

34 Recommendations for White Labs Pitchable Yeast Cultures Always store the yeast at temperatures between F (2-4 C). For the first generation of the new yeast culture, a lighter style beer with a Plato gravity is recommended for best yeast performance. WLN1000 White Labs Yeast Nutrient will help shorten the fermentation cycle and make the yeast healthier for subsequent generations. Keep yeast in the refrigerator until needed. Do not freeze the culture. Remove yeast at least two hours before pitching, so the slurry can come close to room temperature. To inoculate, sanitize scissors, cut the top left of the bag and pour in. The fermentation is best started at F (21-22 C), even for lagers, and lowered to desired fermentation temperature after krausen formation or CO 2 begins. The initial signs of fermentation should be evident within hours depending on the age of the yeast. Successive generations will have a shorter lag time and faster fermentation. The first complete fermentation usually takes one to three days longer because yeast needs to adapt from a laboratory culture to a fermentation environment. When repitching, it is recommended to do so with more cells because the pitching yeast typically decline in yeast health after fermentation. Pitchable Yeast Volume by Starting Gravity GRAVITY RANGE OF WORT FOR ALE (1ST GENERATION) Batch Size: up to 12 Plato (1.048 SG) Plato ( SG) Over 16.5 Plato ( SG) or Pitch Temperature Pitch Temperature Cold Pitching Lager up to 12 Plato (1.048 SG) 60 F+(15 C+) 60 F+ (15 C+) Pitch Temperature (48-55 F (9-12 C) 0.5 to 2.5BBL/0.6HL 0.5L 0.5-1L 1L 5BBLl/6HL 1L 1.5L 2L 7BBL/8HL 1.5L 2L 3L 10BBL/12HL 2L 3L 4L 15BBL/18HL 3L 4L 6L 20BBL/25HL 4L 6L 8L 30BBL/35HL 6L 8L 12L 40BBL/50HL 8L 12L 16L 50BBL/60HL 10L 14L 20L 100BBL/120HL 20L 30L 40L Collection, Storage and Repitching Yeast for Professionals RESOURCES Most brewery fermentations are carried out with re-used yeast, but the question of how to store and maintain properly frustrates even the most skilled brewers. It is actually not as difficult as some believe, and there are techniques that brewers can use to significantly expand the life of their yeast. The fact that we can take a by-product of beer production, yeast, save it and reuse it in successive fermentations is quite unique. We can do this because yeast is still alive and healthy after most beer fermentations. The low alcohol levels in beer prevent the yeast from dying off, as it does in wine production. The problem for most brewers then is not whether to reuse yeast, but how to store it and keep it healthy for future brewing sessions. Yeast is a living organism, and is most happy and healthy when feeding on wort sugars. When fermentation is complete, they flocculate to the bottom of the fermentor, then go into a resting state. Yeast under beer is fairly stable, and most brewers agree that this is the best place to store yeast. Note, two crucial factors are temperature and time. The yeast cake at the bottom of a conical fermentor may rise in temperature. Yeast is an excellent insulator, and heat can build up in the middle of the slurry, F ( C) above the beer temperature, typically for very flocculent strains. When yeast heats up, its life span plummets. If the cone is not chilled, effects are even more significant. For this reason, brewers try to remove yeast slurry shortly after fermentation is complete, and the beer is chilled. Once yeast is removed, you ideally want to use the yeast immediately. This allows little time for yeast to deteriorate and die. However, this is not always possible, due to brew schedules. page 34 Order at: yeastman.com

35 The most common way to store yeast for future use is to put it into 5-gallon, stainless steel soda kegs. These work well, and the lid can be modified to your desire. These kegs have the many small parts and gaskets that can harbor bacteria, which need to be properly sanitized. Also, carbon dioxide can build up quickly in yeast slurry, and if kept under pressure, will cross the cell walls and kill yeast cells. Pressures over 35 PSI can be toxic to yeast, and soda kegs are rated over 100 PSI. So if you use these kegs, shake and vent pressure on a regular basis, at least once per day. Other vessels can be used for yeast storage. Brewers often shun plastic, because it scratches easy and scratches can harbor bacteria and wild yeast however, this can actually be a good choice. Use a high grade (and food grade) plastic (polyethylene, polypropylene), buckets exclusively for yeast storage. The advantage of plastic is that yeast slurry is visible, so you can evaluate the condition and quantity of yeast by sight. For example, if you pull off yeast slurry and it is very runny, without counting cells under a microscope, you will be unsure of how much yeast to use in the next batch. By using a plastic bucket to store yeast, you can see how much yeast settles out, and pitch accordingly. Plastic buckets also need to be vented occasionally. Lager Yeast Options for the Craft Brewer To start fermentation at F (8-12 C), order two to three times the amount of yeast (reference Pitchable Yeast Volume by Starting Gravity on page 34). Cool wort to hybrid/ale temperatures (60-65 F/15-18 C), pitch yeast and maintain temperatures until signs of fermentation are evident, CO 2 formation or ph decrease. This will take about 24 hours. Begin to lower fermentation temperatures until desired lager temperatures are reached. In order to maintain vitality, it s recommended to lower 10 F (0.5-1 C) per hour over a 12 hour period. Use a propagation step. Grow in five to 10 percent of your fermentors final volume (i.e. for a 20bbl, 1-2bbls of wort). Maintain propagation at the same temperature you are going to pitch your yeast. After 24 to 48 hours, add propagation to fermentor. After the initial pitch, it s recommended to use higher pitching rates. Collect two to three times the normal slurry. Perform a cell count, vitality analysis and a microbial stability test on the slurry to determine pitch rate from 1.2 to 2 million cells per milliliter of wort per degree Plato. Making a Yeast Starter Technique for Homebrew Make up a 0.5-1L of wort, gravity ~1.040, hopped as normal. Boil for 30 minutes, cool to room temperature. Pitch one vial or PurePitch package, shake well and let sit for one to two days. Little to no activity will be seen in the starter, since this is a very small volume compared to the total quantity of yeast pitched. The yeast in a starter may complete within a couple of hours. But a layer of yeast should start forming at the bottom after one to two days. The wort on top of the yeast may be either decanted, or left in and pitched with the whole volume. Most pitch the whole volume, but if the starter gets to the point of 5 gallons, then we recommend decanting the wort off the yeast. Typical starter volumes for 5 gallon/20l: To activate the yeast: 0.5L To regenerate expired yeast: 1L To brew a high gravity beer: 2L To brew a lager beer, starting fermentation F (10-13 C): 2-4L Making a Starter Recommendation Gravity Range of Wort For Batch Size: up to 12 Plato Plato Over 16.5 Plato (1.048 SG) ( SG) (1.065 SG) 5 Gallons (20L) 1 package, no starter 1 package, 1L starter 1 package, 2L starter 10 Gallons (40L) 2 packages, no starter 1 package, 2L starter 1 to 2 packages, 4L starter 15 Gallons (60L) 3 packages, no starter 1 package, 3L starter 2 packages, 6L starter Optimum Fermentation Temperatures Style Temperature Range Style Temperature Range } Ale F (18-21 C) Wild yeast / bacteria Wheat/belgian F (20-26 C) Wine Varies by style Lager F (10-13 C) Distilling RESOURCES page 35

36 RESOURCES Wine Yeast Culture Build-up for Fermentation (1,000 Gallons) Using a 200 gallon inoculum (1.5L) from White Labs, a culture build-up can be performed to prepare yeast for large-scale fermentation. 1 Obtain approximately 8L clean settled grape juice (either pasteurized, or juice that was treated with 25-50ppm SO 2 at crushing) and add 2g/L yeast nutrient Transfer to a clean container with a loosely fitting cap, lid, or clean piece of foil. Inoculate with the 1.5L yeast culture and hold at F (24-30 C). Aerate culture to improve growth rates for 48 hours. Add starter culture to must or juice at 2-5% by volume. If additional build-up is needed, transfers should be made within 24 to 48 hours once juice is actively bubbling, as the yeast are at full growth at this time. Culture can be expanded by transferring to larger volumes by 10-fold. SUPPLIES JUICE YEAST NUTRIENT 1.5L PurePitch yeast Clean settled grape juice (8L) Glass carboy (5 gallons) Yeast Nutrient (2g/L) YEAST NUTRIENT clean settled JUICE grape juice JUICE 8L Keep at F (24-30 C) 8L 8L + O 2 for 48 hours Distilling Yeast Usage and Culture Build-up for Fermentation Add sterile media (8-12 Plato) to gallon yeast propagator and inoculate with 2L yeast culture. Aerate and allow yeast grow for two days, then transfer 80% of inoculum to fermentor. Top off yeast propagator with more sterile media. Repeat process up to 5 times to maintain healthy yeast culture for subsequent fermentations. page 36 Order at: yeastman.com

37 Fermentation for Distilling Worksheet Product Start Brix End Brix ph start ph end Duration Alcohol % Rum can be > % up to 10% Bourbon Whiskey % Rye Whiskey % Scotch Whisky % Tequila (100% Agave) % Brandy (or longer) 5.8-8% Rum Bourbon Whiskey Rye Whiskey Scotch Whisky Tequila (100% Agave) Brandy Vodka Gin Vodka % Gin % Yeast Choices Usage Rates WLP001 California WLP028 Edinburgh Scottish WLP045 Scotch Whisky Yeast WLP050 Tennessee Whiskey Yeast WLP065 American Whiskey Yeast WLP070 Kentucky Bourbon Yeast WLP078 Natural Grain Yeast WLP095 Burlington WLP099 Super High Gravity WLP720 Sweet Mead / Wine Yeast WLP760 Cabernet Red Wine Yeast WLP775 English Cider Yeast WLDWHISKEYAG-1kg Whiskey Turbo WLDRUMAG-1kg Rum Turbo WLDVODKAAG-1kg Vodka Turbo WLDK1 Lalvin V116 (K1) WLDSS20KG Superstart WLD71B Lavin 71B WLDEC1118 EC-1118 WLDTY48-1kg TY 48 WLDPINNACLE G Pinnacle Distillers Yeast (G) WLDPINNACLE M Pinnacle Distillers Yeast (M) Nutrients WLN3000 Servomyces by Lallemand WLDFERM Fermaid K by Lallemand WLDGOFERM Go-Ferm by Lallemand Enzymes WLN4300 Opti-Mash (Alpha Amylase) WLN4400 Visco-Buster (Beta Glucanase) WLN4100 Ultra-Ferm (Gluco-Amylase) 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 1L/125 Gallons 2Ib/500 Gallons 2Ib/500 Gallons 2Ib/500 Gallons 2Ib/500 Gallons 2Ib/500 Gallons 2Ib/500 Gallons 2Ib/500 Gallons 2Ib/500 Gallons 0.5Ib/500 Gallons 2Ib/500 Gallons Usage Rates 0.5lb/500 Gallons 1lb/500 Gallons 1.25lb/500 Gallons Usage Rates 50mL/500 Gallons 50mL/500 Gallons 50mL/500 Gallons RESOURCES page 37

38 RESOURCES Educational Materials LM5000 Yeast: The Practical Guide to Beer Fermentation Authors: Chris White with Jamil Zainasheff Published by: Brewers Publications From Brewers Publications: The authors adeptly cover yeast selection, storage and handling of yeast cultures, how to culture yeast and the art of rinsing/washing yeast cultures. Sections on how to set up a yeast lab, the basics of fermentation science and how it affects your beer, plus step by step procedures, equipment lists and a guide to troubleshooting are included. LM5020 Brewing Microbiology - Third Edition Edited by: Fergus Priest and Ian Campbell Brewing Microbiology serves as a reference book and a laboratory manual. It is also of value to technical brewers who must keep abreast of current developments, as well as quality controllers and laboratory research workers in the brewing and related food and beverage industries. The microbiology of brewing is a diverse subject covering both the production of beer and its stability to spoilage. The third edition of this extremely successful book gives an in-depth coverage of all aspects of brewing microbiology. It includes a new introductory chapter that describes the contribution of microbiology to modern brewing practice and sets the scene for more specialized chapters to follow. In addition, there are new chapters on microbiological methods and microbiology tailored to the smaller-sized brewer. LM5025 Studies on Fermentation Author: Louis Pasteur In 1876, Louis Pasteur published his ground-breaking volume, Études sur la Bière, soon translated into English as Studies On Fermentation. The book changed the course of brewing during the late 19th and early 20th centuries, representing a huge leap forward in the scientific understanding of the processes involved in beermaking. Brewers around the globe put Pasteur s findings to work in their breweries, and thus plunged the industry headlong into the modern era. In tribute to Pasteur s tremendous contributions to brewing science, Studies On Fermentation has been reprinted exactly as it appeared when first released in English, complete with all of Pasteur s illustrations. An original 1879 edition was digitally scanned, professionally enhanced and reproduced in a hard cover format. LM5027 The Alcohol Textbook Fourth Edition Edited by K.A. Jacques, T.P. Lyons, D.R. Kelsall. The reference for the beverage, fuel and industrial alcohol industries. page 38 Order at: yeastman.com

39 Locations WHITE LABS SAN DIEGO GLOBAL HEADQUARTERS 9495 Candida Street San Diego, CA Tel: Fax: Hours of Operation: Monday-Friday 8 a.m.-5 p.m. PST WHITE LABS BOULDER 1898 S. Flatiron Ct., Suite 213 Boulder, CO Tel: WHITE LABS DAVIS 2001 Second St., Suite 2 Davis, CA Tel: ext WHITE LABS ASHEVILLE 172 S. Charlotte St. Asheville, NC Tel: WHITE LABS COPENHAGEN Kirstinehøj 1, 2770 Kastrup, Denmark, Europe orderscph@whitelabs.com WHITE LABS HONG KONG Tasting Room Locations SAN DIEGO TASTING ROOM BOULDER TASTING ROOM 9495 Candida Street San Diego, CA Tel: (ext. 2) 1898 S. Flatiron Court, Suite 213 Boulder, CO Tel: Hours of Operation: Monday-Saturday 12-8 p.m. PST Sunday 12-6 p.m. PST Hours of Operation: Thursday-Saturday 2-7 p.m. MST WHITE LABS KITCHEN & TAP 172 S. Charlotte Street Asheville, NC Tel: Check whitelabskitchentap.com for current hours of operation CONTACT US Royale International Ltd 3/F Goodman Kwai Chung Logistics Centre, Castle Peak Road, Kwai Chung, New Territories hongkong@whitelabs.com page 39

40 1 2 3 How to Order Order 24/7 with the White Labs mobile app or yeastman.com White Labs custom-built tracking and ordering technology makes it easy to order yeast whenever you need it. Download the White Labs mobile app for iphone or Android to quickly order not only yeast, but enzymes, nutrients, analytical laboratory tests and educational classes. Additional features of the app include up-to-the-minute inventory availability across all White Labs facilities, Custom Culture Calculator, store locator, QC data and more. Yeastman.com also offers customers the option to order with timely availability information. Customer Service For all general inquiries and comments, including new accounts: Domestic and Canada: International: (for customers not serviced by White Labs Copenhagen) Fax: (U.S. & Canada only) Orders: orders@whitelabs.com General Inquires: info@whitelabs.com Hours of Operation: Monday-Friday 6 a.m.-5 p.m. PST Domestic and International Distribution Network White Labs has wholesale distribution both domestically and internationally. Some of our valued partners include: CONTACT US Shipping Information For professional customers and stores, White Labs offers FedEx shipping to most locations and FedEx International Priority outside the United States. We also work with alternative shipping methods upon request, such as UPS, OnTrac (select Western states only), and DHL (international only). Boxes are shipped with an insulated pouch and filled with ice packs for ideal delivery temperatures. Please place in refrigerated conditions immediately upon arrival. Domestic retail store orders are shipped Wednesday for Friday delivery with alternative ship days available upon request. Professional yeast sizes are shipped overnight domestically. Will-call orders are available in our San Diego, CA; Boulder, CO; and Asheville, NC locations. Our international locations offer pick up in Copenhagen, Denmark and Hong Kong, China. Guarantees and Terms of Service The White Labs commitment: White Labs is committed to becoming the best yeast company in the world. We guarantee that each White Labs liquid yeast culture meets our strict quality control standards. These standards are outlined on the Certificate of Laboratory Analysis supplied with commercial yeast and can also be found on our website. White Labs Yeast Guarantee: Yeast and bacteria are living, microbiological products which are subject to the stresses and conditions of brewery environments. If you are not 100% satisfied with the performance of our product within 30 days of purchase, we will either replace or credit you for the full amount of your order (less shipping charges). This policy applies to all liquid yeast, bacteria and SCOBY cultures produced by White Labs. White Labs Guarantee for Products and Services other than White Labs yeast (liquid yeast, bacteria and SCOBY cultures): You may return unopened and unused items within 30 days of purchase for a full refund or exchange (less shipping). No refunds or credits are given for laboratory items or services provided by White Labs. Limitation of liability: THE REMEDIES DESCRIBED ABOVE ARE YOUR SOLE AND EXCLUSIVE REMEDIES AND OUR ENTIRE LIABILITY RELATING TO DEFECTIVE PRODUCT. OUR LIA- BILITY SHALL UNDER NO CIRCUMSTANCES EXCEED THE ACTUAL AMOUNT PAID BY YOU FOR THE DEFECTIVE PRODUCT, NOR SHALL WE UNDER ANY CIRCUMSTANCES BE LIABLE FOR ANY INGREDIENT COSTS, SALES COSTS, OR LABOR COSTS, OR CONSEQUENTIAL, INCIDENTAL, SPECIAL OR PUNITIVE DAMAGES OR LOSSES, WHETHER DIRECT OR INDIRECT. TO THE FULL EXTENT PERMITTED BY LAW, WE EXPRESSLY DISCLAIM ANY (A) WARRANTY OF MERCHANTABILITY OR (B) WARRANTY OF FITNESS FOR A PARTICULAR PURPOSE, WHETHER EXPRESS OR IMPLIED BY LAW, COURSE OF DEALING, COURSE OF PERFORMANCE, USAGE OF TRADE OR OTHERWISE. SOME STATES DO NOT ALLOW THE EXCLUSION OR LIMITATION OF WARRANTIES OR DAMAGES, SO THE ABOVE LIMITATIONS AND DISCLAIMERS MAY NOT APPLY TO YOU. THIS LIMITED WARRANTY GIVES YOU SPECIFIC LEGAL RIGHTS AND YOU MAY ALSO HAVE ADDITIONAL RIGHTS, WHICH VARY FROM STATE TO STATE. page 40 Order at: yeastman.com