Like many companies that wrangle our microbial friends, White Labs has temporary or “seasonal” offerings. Called “Vault Strains,” these microorganisms are released for a short while, then back in the vault for another million years! (Or however many years White Labs decides.)
About this strain they write:
Ferments dry and flocculates very well; produces a distinct ester profile. This yeast yields a full mouthfeel, perfect for creating English-style ales, including bitters, pale ales, porters, stouts and browns.