Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655 Belgian Sour Mix 1.

Northeastern Abbey is a strain of Saccharomyces cerevisiae isolated from a beer crafted by a well-known American producer of Belgian-style ales. This top-cropping yeast produces a magnificent array of pear and citrus fruit esters, complemented by a very mild spicy and earthy character.

This strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slightly lower resulting pH than English or American ale strains creating a dry beer.

This very expressive strain produces phenol-forward flavors and aromas reminiscent of clove, allspice and peppercorns. It has medium to high alcohol tolerance and is ideal for many classic Belgian styles including saisons, witbiers, blondes and browns.

La Fleur in a unique strain of Saccharomyces cerevisiae, originally a wild capture, isolated from an American brewery’s version of a Wallonian-style Farmhouse beer. This strain exhibits a complex fruity ester profile with distinct floral notes and earthy/herbaceous undertones. Perfect for any Belgian/French Farmhouse-inspired beer or any base beer destined for mixed fermentation.

This is a single strain of STA1+ Saccharomyces cerevisiae isolated from a well-known brewery hailing from the Walloon region of Belgium and exhibits a balanced profile of complex fruity esters, pepper and rustic earthiness. This yeast is similar to a classic saison strain offered by many other yeast manufacturers without the stalling issues. This strain exhibits moderate-high diastatic activity.

This is a single strain of Saccharomyces cerevisiae isolated from the same source as our Wallonian Farmhouse I, a well-known brewery hailing from the Walloon region of Belgium. Exhibiting a more restrained phenolic character yet more expressive ester profile than Wallonian Farmhouse I, this yeast has a great balance of fruitiness and rustic farmhouse character.

This blend is a combination of two STA1+ Saccharomyces cerevisiae strains, one producing an ester profile of grapefruit and orange zest and the other being more attenuative and producing a mild earthiness and spiciness. This blend exhibits high diastatic activity.