Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer.
This blend combines Brettanomyces strains isolated from a unique lambic produced in the Brussels region of Belgium. All of the isolates in this blend produce a pronounced barnyard funk with mild acidity and very little fruitiness. This blend can be a little slow to start up, but is a great addition to any beer that you want to funk up.
This culture is a single strain of Sacchromyces cerevisiae, isolated from a Lithuanian Farmhouse mixed culture (which originally containing multiple strains of Saccharomyces cerevisiae and Lactobacillus sp.) kindly provided by Julius Simonaitis via Lars Garshol.
This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer.
The cultures in this new and unique blend include two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207).
Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.
This blend combines Brettanomyces strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry.
Hazy Daze contains a proprietary blend of three Saccharomyces cerevisiae strains, all of which offer unique contributions to the production of crisp, hop forward beers. Expect this blend to throw bountiful amounts of peach, apricot, nectarine and grapefruit citrus esters, exhibit medium to low flocculation and reliably achieve good attenuation to produce beers with a dry and crisp character.
Funktown Pale Ale is a blend of our Vermont Ale strain and a unique wild strain of Saccharomyces that is well suited for primary fermentation. The combination of the citrus/peach esters from the Vermont Ale strain and the very light funk and pineapple/mango esters from the wild Saccharomyces produces a unique flavor and aroma profile that is fruit-forward.
Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk.