Yeast
We bring to New Zealand and Australia an exciting and varied array of high quality dried yeasts for the brewing sector.
If you wish to save money, realise better flavour and/or improve brewing efficiencies, we have a quality yeast that will suit your needs.
WHC Lab is the yeast partner of Clayton Hops. Their R&D laboratory boasts best-in-class equipment,Ā they are experts in the industry and they use next-generation methods to grow yeast and bacteria and to perform analysis on beer, cider, spirits, water and wine.
Shopping from New Zealand warehouse. All pricing is in New Zealand Dollars.
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SATURATED-FRUITY NEIPA
A top-selling English yeast, perfect for NEIPAs. Famous for its juiciest on the market tropical esters, robust biotransformation and haze stability. Incredibly versatile for a wide range of styles.
LAX
Ale yeast of American origin, sourced from a famous West Coast Microbrewery. With little ester production and a clean profile, the strain offers a clean, ester-low profile, letting New World Hops shine, particularly in dry-hopped beer.
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MANGO MADNESS
Innovative strain perfected and selected to transform the brewing process. Its unique aroma, thermotolerance and rapid fermentation allows breweries to increase production capacity without compromising quality and flavour.
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EINSTEIN
A German lager yeast known for its clean fermentation profile, low ester and medium sulphur production. A good bottom fermenting yeast strain for cold fermentation makes it a great choice for all lager styles.
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PINEAPPLE PASSION
A new yeast selected for its ability to craft juicy tropical brews with a vibrant pineapple character. This exciting and innovative strain offers key benefits such as high levels of biotransformation, haze stability and fast fermentation.
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HAZE HEAVEN
One of the juiciest strains on the market. Selected for the demands of contemporary brewing styles, Haze Heaven is a versatile powerhouse that delivers a plethora of vibrant flavours and enticing aromas, making it an essential choice for breweries at the forefront of craft beer.
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APRES SKI
Apres Ski is a lager strain from the Swiss Alps, ideal for crafting highly sessionable, clean lagers that exhibit subtle floral and fruity notes. With a low ester production and crispness at higher fermentation temperatures, it represents an ideal house lager strain, ensuring consistent and predictable results.
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BLITZ
Blitz Lager Yeast ā Fast, Clean, and Efficient. Brew crisp, true-to-style lagers in a fraction of the time. Blitz Lager delivers classic malt balance and a smooth, refined finish while fermenting cleanly at warmer ale-like temperatures. Its strong flocculation ensures quick clarification and reduced conditioning timeāperfect for brewers seeking speed without sacrificing quality.
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LOW RIDER
A popular yeast for table/session styles and non-alcoholic beers. The moderate amount of biotransformation and glycerol production gives a fuller mouthfeel and complexity. This strain accentuates tropical and citrus hop aromas, bringing juicy pineapple, mango and citrus notes to the forefront of your beer.
HIGH VOLTAGE
This electrifyingly clean yeast strain is designated to increase not only the power of hops and malt in the beer but also the breweryās operations and efficiency by thriving at warmer temperatures. Suitable for everything from lagers to IPAs.
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BRITISH PUB ALE
Versatile English-style ale yeast, a favorite in microbreweries for its clean, robust fermentation. Perfect for everything from IPAs to stouts, it's the backbone of a diverse range of brews.
FARMHOUSE VIBES
Diastatic farmhouse Saison yeast, masterfully creating phenolic flavors with a silky-smooth mouthfeel from high glycerol production. Enjoy a delightful mix of pepper and fruit aromas.
HORNINDAL (KVEIK)
One of the standout features of Hornindal (and kveik) in general, is its affinity for higher temperatures. As the heat rises, so does the production of tropical fruit esters, unveiling a symphony of tangerine, pineapple and mango flavours.
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VOSS (RAGNAR)
The most popular kveik strain is extremely thermotolerant. Push it up to 40Ā°C to increase the ester profiles to produce orange and citrus esters. Ideal for high gravity brewing as it has a very high ABV tolerance.