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Wyeast | Wild Yeast & Bacteria


Wild Yeast & Bacteria: Go wild! These unpredictable microorganisms can add funky flavours, tartness, and complexity to your beer. Requires advanced techniques and careful handling. Not for the faint of heart, but perfect for adventurous brewers seeking unique results. Used in lambics, gueuzes, sours, and experimental styles.


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    Wyeast | 3763 Roselare Ale Yeast Blend

    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...

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    Wyeast | 3278 Belgian Lambic Blend Yeast

    This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific propor...

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    Wyeast | 5526 Brettanomyces Lambicus Yeast

    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...

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    Wyeast | 5112 Brettanomyces Bruxellensis Yeast

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

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    Wyeast | 5733 Pediococcus Damnosus

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

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