TABBERER IPA
WLP008 East Coast Ale Yeast
ABV: 6.6% IBU: 40.5 SRM: 12.6 OG: 15.8°P FG: 3.5°P Gluten: <10ppm
Tasting Notes: Orange Zest | Kiwi | Lavender
IRISH RED ALE
WLP004 Irish Ale Yeast
ABV: 4.9% IBU: 19 SRM: 15 OG: 11.4°P FG: 2.2°P Gluten: N/A
Tasting Notes: Toast | Caramel | Red Apple
WLP028 Edinburgh/Scottish Ale Yeast
ABV: 4.9% IBU: 17.5 SRM: 15 OG: 11.4°P FG: 2.3°P Gluten: N/A
Tasting Notes: Bread Crust | Nutty | Light Roast
PASTEUR PORTER
WLP004 Irish Ale Yeast
ABV: 6.1% IBU: 27 SRM: 58.5 OG: 15°P FG: 3.4°P Gluten: TBD
Tasting Notes: Cocoa | Nutty | Plum
WLP810 San Francisco Lager Yeast
ABV: 5.9% IBU: 32 SRM: 60 OG: 15°P FG: 3.6°P Gluten: TBD
Tasting Notes: Caramel | Chocolate | Roast
FRANKENSTOUT
96 Yeast Strains
Look out for other Frankenbrau beers using 96 yeast strains!
ABV: 9.6% IBU: 36.5 SRM: 58 OG: 19.9°P FG: 3°P Gluten <10ppm
Tasting Notes: Coffee | Clove | Prune | Red Berries
NELSON HAZY IPA
WLP067 Coastal Haze Ale Yeast Blend
ABV: 6.8% IBU: 55 SRM: 15.8 OG: 14.2°P FG: 1.7°P Gluten: N/A
Tasting Notes: Mango | Passion Fruit | Pineapple
Experimental Blend
ABV: 6.7% IBU: 58 SRM: 16.1 OG: 14.2°P FG: 1.5°P Gluten: N/A
Tasting Notes: Orange Peel | Honey Dew | Kiwi
TOUGH IT OUT STOUT
WLP001 California Ale Yeast
ABV: 9.8% IBU: 60 SRM: 132 OG: 24.4°P FG: 7°P Gluten <10ppm
Tasting Notes: Chocolate | Cherry | Light Vanilla
HANSEN HEFEWEIZEN
WLP300 Hefeweizen Ale Yeast
ABV: 4.2% IBU: 14.5 SRM: 12.2 OG: 10.4°P FG: 2.3°P Gluten: N/A
Tasting Notes: Banana | Clove | Lemon
WLP380 Hefeweizen IV Ale Yeast
ABV: 3.6% IBU: 15.5 SRM: 13.8 OG: 10.4°P FG: 3.2°P Gluten: N/A
Tasting Notes: Banana | Bread Dough | Bubblegum
DARK LAGER
WLP810 San Francisco Lager Yeast
ABV: 5.5% IBU: 28.5 SRM: 47 OG: 14.7°P FG: 4.4°P Gluten: <10ppm
Tasting Notes: Cocoa | Prune | Caramel | Pomme
WLP830 German Lager Yeast
ABV: 5.6% IBU: 30 SRM: 47 OG: 14.7°P FG: 4.3°P Gluten: <10ppm
Tasting Notes: Milk Chocolate | Toast | Balanced Bitterness
BREWING GLOSSARY
Original Gravity (OG):
Original Gravity (OG): The percent of fermentable sugars in wort (unfermented beer) which helps determine the alcohol strength in finished beer.
Final Gravity (FG):
Final Gravity (FG): The density of beer post fermentation, used in conjunction with original gravity to estimate the alcohol content of finished beer.
Standard Reference Methond (SRM):
Standard Reference Methond (SRM): Determination of beer color, ranging from 1- straw, 3- blonde, 10- copper, 15- red, 20- brown and 30- black
Gluten (PPM):
Untreated beer generally has gluten levels over 270ppm, but with the use of Clarity Ferm (White Labs' chill haze and gluten reducing enzyme) gluten levels will drop below 20ppm.
Alcohol By Volume (ABV):
Alcohol by Volume (ABV): The measurement for how much alcohol (ethanol) is present in the given volume of alcoholic beverage.
International Bitterness Units (IBU):
International Bitterness Units (IBU): A gauge of beer’s bitterness, IBUs are measured by the parts per million of isohumulone (acid from hops) found in beer.