WHC Lab

Lactobacillus helveticus is a lactic acid bacteria strain designed to produce bold, sharp, and tangy citrus acidity. Ideal for sour beer production, it delivers bright, refreshing flavour profiles with reliable and consistent performance. Minimum Order Quantity: 1 (Each) Shipping Lead Time: 2 days

Lactobacillus plantarum is a dry lactic acid bacteria culture that delivers a rapid, clean pH drop with bright citrus aroma. Ideal for kettle sours and modern sour beers, it provides controlled and reliable acidification. Minimum Order Quantity: 1 (Each) Shipping Lead Time: 2 days

Lovely Bubbly Champagne Yeast delivers a clean, refined fermentation with minimal sulphur production. Its elegant profile allows natural grape character to shine, making it ideal for sparkling wines and clean, crisp fermentations. Minimum Order Quantity: 1 (Each) Shipping Lead Time: 2 days

Lovely Bubbly Champagne Yeast delivers a crisp, clean fermentation with minimal sulphur production. Its elegant profile highlights natural grape character, making it ideal for large-scale sparkling wine and clean fermentation applications. Minimum Order Quantity: 1 (Each) Shipping Lead Time: 2 days

ALDC Enzyme from WHC Lab prevents diacetyl formation and accelerates green beer maturation. It converts alpha-acetolactate directly into acetoin, reducing conditioning time while ensuring clean, stable flavour profiles. Minimum Order Quantity: 1L (Each) Shipping Lead Time: 2 days

Amylase Enzyme is a high-temperature alpha-amylase used for efficient starch liquefaction. It rapidly breaks down gelatinised starch into soluble dextrins, improving mash fluidity and reducing viscosity for smoother processing. Minimum Order Quantity: 1L (Each) Shipping Lead Time: 2 days