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An evolving blend of nearly every Brett in our collection. Use in secondary and expect high attenuation and a fruity and funky complexity that cont...

This blend contains the Sacch strain from Blend #1 and is spiked with brux for development of moderate funk in secondary; may take 3+ months to eme...

A blend of Berliner Brett 1 (Brettanomyces anomalus) and Berliner Brett 2 (Brettanomyces bruxellensis) for balanced, subtle Brett character in trad...

This Brettanomyces bruxellensis strain displays a balanced selection of fruity characteristics, with esters noting plum, red berry, citrus, and red...

A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers. A blend of 5 Brettanomyces strains isolated from Belgian...

This strain of Brettanomyces bruxellensis is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fe...

Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavour profile with a moderate level...

This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavours. As the name su...

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex so...

A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in ...

Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavours produced are more ...

This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavour and sourness along with distinct “Brett” cha...

This blend contains the two Saccharomyces strains from blend #1 for primary fermentation and is spiked with Brettanomyces bruxellensis, Brettanomyc...

A Levilactobacillus brevis and Lactiplantibacillus plantarum (both formerly classified as ​“Lactobacillus”) blend with a wide temperature range. Th...

An alternative to other brett strains, this yeast contributes more Brett aroma than flavour. Fruity, pineapple like aroma.  Not intended to be us...

A blend of L. plantarum and L. rhamnosus, enhances lemon and tropical guava aromas.  Sours your wort within 24 hours. Intended for kettle/quick sou...

Perfect for use in any sour program, this is a cocci bacteria known for its souring capabilities through the production of lactic acid. It is a hig...

NOTE: This yeast is only available seasonally (October - December) Blended culture used to produce the classic beer styles of the West Flanders reg...

A ​“coast to coast” blend of one saison strain from a famous Northeast U.S. brewery and one Brett strain from a Northwest U.S. brewery. The blend ...

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus. ...

This blend of lambic cultures produce beer with a complex, earthy profile and a distinctive cherry pie sourness. Aging up to 18 months is required...

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian ...

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” cha...