Ingredients for Beer Brewing & Wine Making

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

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

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...

An out-of-this-world blend of our favourite Brett yeast strains! You can use Mothership in any sour/wild beer style to make a galaxy of funky and f...

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

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

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...

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...

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...