Metschnikowia reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds including glycosides. While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose derivatives, in malt-based co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product.

This is a single strain of Brettanomyces bruxellensis isolated from a California brewery that utilizes a diverse array of organisms in the production of their eclectic beers. This strain exhibits a lemony-tartness with hints of hay and mild funk, and has a crisp and dry finish.

PurePitch® Next Generation (an evolution of White Labs’ PurePitch®) delivers great shelf life, and provides a commercial pitch rate for homebrewers. 

This isolate is a single strain of Brettanomyces bruxellensis hailing from a brewer of all things sour and wild in the Mountain West. This strain exhibits a strong profile of complex tropical fruit that is dominated by pineapple with a noticeable earthiness. This strain is highly active and produces a thick krausen.

This blend of lactic acid producing Lachancea thermotolerans isolates is unique from any yeast we’ve ever isolated. In addition to creating an acidic character that is much more complex, multi-dimensional and reminiscent of a traditional long-aged sour as compared to a kettle sour, the attenuation, pH and ester profile are precisely tuneable based upon the percent of fermentables as glucose.

This blend contains two saison-style STA1+ Saccharomyces cerevisiae isolates and two strains of Lactobacillus brevis. The Saccharomyces strains create a delightful ester profile of grapefruit and orange zest accompanied by a mild earthiness and spiciness, while the Lactobacillus strains produce a balanced acid profile. This blend exhibits high diastatic activity.

TYB282 is a single strain of Lactobacillus brevis isolated from an unintentionally soured golden ale produced by a Mexican craft brewery. This strain produces a nice, clean lactic acidity (down to ~pH 3.2) in unhopped wort within 36 hours at a temperature of ~72-77 °F. The higher the temperature up to 90 °F, the faster the acid production. While this strain can be used for kettle souring, it really shines in acidification during extended aging due to its hop tolerance (15-20 IBU).

The Lactobacillus Blend is comprised of 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). Ideal for broad spectrum acidification, from kettle souring to extended aging. The higher the temperature up to 90 °F, the faster the acid production.

1kg Brewing Sugar with hops.

A blend of 100% fermentable dextrose and 25g of Wakatu hops.

Ideal for Cervezas and Lagers.

Species: Brettanomyces bruxellensis

Profile: This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.