Oud Vat Brett is a single strain of Brettanomyces bruxellensis isolated from a spontaneously fermented beer aged in a specific large format wooden Vat, known for its complex Brettanomyces-derived character. This fast acting strain produces a mixed dark berry quality with earthy undertones and a thick krausen.

Mélange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers where a perfect balance of esters, earthiness, funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, two Lactobacillus brevis isolates and Pediococcus damnosus. This blend exhibits high diastatic activity.

This blend contains two saison-style Saccharomyces cerevisiae isolates and two Brettanomyces bruxellensis cultures. This unique combination produces a beer that is bursting with classic saison esters and earthiness, with a rustic kick of Brettanomyces fruitiness and funkiness.

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

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

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™.

Isolated from a unique mixed fermentation beer produced in the Midwestern United States, this Brettanomyces bruxellensis isolate exhibits a mild tartness and soft funk with a solid backbone of tropical fruit esters (papaya, guava, pineapple, guinep). This strain is highy active and produces a thick krausen.

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

Malolactic fermentation is the conversion of malic acid to lactic acid by bacteria from the lactic acid bacteria family. Lactic acid is less acidic than malic acid, which in turn decreases acidity and helps to soften and/or round out some of the flavors in wine.