Funky

  1. The Yeast Bay - Farmhouse Sour Ale
    $23.50

    The Yeast Bay - Farmhouse Sour Ale

    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.


    This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces.


    Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity.
    Cell Count: ~53 billion cells/vial.

    Temperature: 70 - 78 ºF
    Attenuation: 80-100% (Diastatic Strain)
    Flocculation: Medium-Low

  2. The Yeast Bay - Saison/Brettanomyces Blend
    $19.50

    The Yeast Bay - Saison/Brettanomyces Blend

    This blend combines one of the Saccharomyces cerevisiae strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces 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 Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The resulting beer is dry with balanced ester and phenolic character.

  3. The Yeast Bay - Amalgamation
    $19.50

    The Yeast Bay - Amalgamation

    Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas. The resulting beer will be dry with complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate.

  4. The Yeast Bay - B bruxellensis - Strain TYB207
    $19.50

    The Yeast Bay - B bruxellensis - Strain TYB207

    Isolated from a Belgian-inspired brewery in the Northeastern United States, this single strain of Brettanomyces bruxellensis exhibits good attenuation and produces a tart tropical fruit ester profile reminiscent of "SweeTarts".

  5. The Yeast Bay - Amalgamation II
    $19.50

    The Yeast Bay - Amalgamation II

    Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates that showcases qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the "SweeTarts" character of TYB207, and the tropical bouquet of lemon, pineapple, guava, mango and papaya esters contributed by TYB261.

  6. The Yeast Bay - Lactobacillus Blend
    $19.50

    The Yeast Bay - Lactobacillus Blend

    The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits strong hop tolerance (15-20 IBU).
  7. Funktown Pale Ale Liquid Yeast by The Yeast Bay
    $19.50

    Funktown Pale Ale Liquid Yeast by The Yeast Bay

    Funktown Pale Ale is a blend of our Vermont Ale strain and a unique strain of STA1 + Saccharomyces cerevisiae that is well suited for primary fermentation. The combination of citrus, peach, pineapple and mango esters produce a unique flavor and aroma profile that is fruit-forward and complements any hop-forward beer. This blend exhibits low diastatic activity.

    Out of Stock
  8. The Yeast Bay - Beersel Brettanomyces Blend
    $19.50

    The Yeast Bay - Beersel Brettanomyces Blend

    This blend combines Brettanomyces bruxellensis strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant, and will produce a balanced profile of fruitiness, funkiness and a crisp tartness. Temperature: 70-80 ?F (21-27 ?C) || Attenuation: 82%-85% Flocculation: Low || Alcohol Tolerance: High
  9. The Yeast Bay - Melange
    $19.50

    The Yeast Bay - Melange

    M?lange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers with a perfect balance of esters, earthiness, funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces cerevisiae var. diastaticus, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. *DIASTATIC COMPONENTS Temperature: 68 - 78 ?F (20-26 ?C) || Attenuation: 85%-100% Flocculation: Medium-Low || Alcohol Tolerance: High
    Out of Stock
  10. The Yeast Bay - Saison / Brett Blend II
    $19.50

    The Yeast Bay - Saison / Brett Blend II

    This blend contains two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207). This unique combination will produce a beer that is bursting with classic saison esters and earthiness, with a rustic kick of Brettanomyces fruitiness and funkiness. Temperature: 72-80 ?F (22-27 ?C) || Attenuation: 85-90% Flocculation: Medium-Low || Alcohol Tolerance: High