Vermont Ale Yeast | White Labs WLP4000 Yeast
White Labs Vermont Ale Yeast : WLP4000
Produce Juicy, Fruit-Forward Hazy Ales with a Soft Finish
White Labs WLP4000 Vermont Ale Yeast is a specialty strain prized for its soft mouthfeel, expressive fruit esters, and excellent performance in hop-forward beer styles. Originally sourced from a well-known Vermont brewery, this yeast has been instrumental in the rise of the New England IPA. It emphasizes stone fruit and citrus esters while allowing hop aroma to shine, creating lush, hazy beers with a smooth finish. Its medium flocculation and high attenuation help produce full-bodied yet dry beers with lingering fruitiness.
Key Characteristics:
- Attenuation: 73% - 78%
- Flocculation: Medium
- Alcohol Tolerance: Medium (up to 10%)
- Fermentation Temperature Range: 67°F - 70°F (19°C - 21°C)
- Profile: Stone fruit and citrus esters with a soft, juicy mouthfeel
Perfect for Brewing:
- New England IPA (NEIPA)
- Juicy Pale Ales
- Hazy IPAs
- American Wheat Beers
- Fruited IPAs
Why Choose WLP4000 Vermont Ale Yeast?
- Signature NEIPA Yeast: Sourced from Vermont, this strain defines juicy, fruit-forward IPAs.
- Expressive Ester Profile: Enhances tropical and stone fruit notes for modern hop-forward ales.
- Soft Mouthfeel: Delivers a pillowy body that complements hazy beer styles perfectly.
Enhance Your Brewing Process
Pair WLP4000 with White Labs Brewzyme to minimize diacetyl, and use White Labs Zinc Buddy to improve yeast performance and consistency across batches.
Our Commitment to Yeast Health
At SoCal Brewing Supply, all liquid yeasts are refrigerated with 24/7 temperature monitoring to maintain peak health and performance.
To safeguard your yeast during shipping, we recommend adding an ice pack and insulated envelope. Ice packs may melt in transit, but they help protect yeast from extreme temperatures along the way.
Check out our full collection of White Labs yeast here.