It turns out, the Rangit?kei District is a pretty funky place; it's the origin of Wilding, the first-ever commercial brewers yeast isolated from the New Zealand wilderness. This yeast isolate was collected as a wild mixed culture from an air-trap (nano koelschip). Subtle spice from phenols, fruity banana, pear and apple esters, and a dry lager-like finish that is surprisingly clean. Validated by PCR as: Saccharomyces cerevisiae var. diastaticus.

Attenuation: 84-93% | Flocculation: Low-Med | Alcohol Tolerance: 10% | Temp: 17-23°C
Origin: Rangit?kei District, NZ | STA1: Positive | Pitch Rate: 0.5M cells / mL / °P

PLEASE NOTE: This yeast has a BBD of 11/1/25 and has therefore been reduced in price. We believe this yeast will still have good viability but if you are not happy with it's performance, please contact us for a full refund.