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.

This is a rod-shaped Lactobacillus bacteria used for souring beers through either traditional or kettle souring techniques. This strain typically produces more lactic acid than strains like WLP677 Lactobacillus delbrueckii, making it an ideal addition to any sour program.

Suggested to keep wort under 5-10 IBUs. Recommended usage is below 107°F (40°C).

Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle or sour mash beers.

A blend of German Weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. This blend can take several months to develop tart character making it perfect for brewing a traditional Berliner Weisse.

This specialty blend of Kveik yeast and Lactobacillus sp. has been designed to pitch during primary fermentation to create a unique co-ferment of yeast and bacteria, resulting in a mildly fruity and tart beer. Fermenting with both yeast and bacteria at the same time provides a faster and cleaner souring profile. This blend is ideal for beer styles like Berliner weisse, gose, or experimental beers. Although this blend can be used at 80°F(27°C) or higher, if used between 90°-100°F (32°-38°C) fermentation can be completed within 72 hours. It's recommended to keep wort hopping low and IBU's below 5-7 to ensure the bacteria is not inhibited.

For the first time, Tripping Animals Brewing in Doral, FL is giving you access to one of their hottest house strains! We’re so excited to partner with our passionate and creative friends at Tripping Animals to bring you WLP6420 Acid Tripp, the ultimate blend of organisms perfect for your next kettle sour. This proprietary house blend is used in all of Tripping Animals’ renowned sour ales, and is now available to you! This culture is unlike any other and offers an extraordinarily complex flavor profile resulting in balanced acidity with moderate tropical and pomme fruit aromas. This complexity allows for a range of flavor profiles that can be achieved depending on how it is blended with other yeasts or added to different beer styles. Optimum fermentation temperature range is between 40-43?/105-110? and typically sours the wort within 12-24 hours.

This yeast was isolated from the thought to be extinct Pure Nacional variety of cacao. In 2007, this rare variety with white beans was rediscovered in the remote Marañón River Canyon in Peru. The fruity, phenolic, and wild-like characteristics of this strain make it an ideal choice for farmhouse and saison-style beers.