Wyeast | Wild Yeast & Bacteria

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

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 culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berli...

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

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

This exclusive sour blend is built for dark, malt-accented sour styles. Like 3763 Roeselare, it will create sharp acidity, but unlike 3763 it will...