Wild Yeast / Brettanomyces / Lactic Bacteria
* Primary fermentation at approximately 1 - 1.5 million cells / ml wort / 15 degree starting Plato (unless otherwise noted), but can also be added at any time.
- ECY01 BugFarm: A large complex blend of cultures to emulate sour beers. Over time displays a citrus sourness. Contains yeast (S. cerevisae, S. fermentati, Brettanomyces), Lactobacillus, and Pediococcus species.
- ECY02 Flemish Ale: A unique blend of yeast and bacterial cultures. Produces dry beers with sourness and notes of leather, fruit, and cherry stone. Contains: S. cerevisae, Brettanomyces, Lactobacillus, and Pediococcus. Perfect for Flemish reds, oud brune, and other sour ales. Designed to be pitched into primary fermentation, but can be added at any stage.
- ECY06 Berliner Blend: Kolsch yeast and Lactobacillus blend.
- ECY20 BugCounty: The mother bugger for sour ales containing over 20 different isolates. Contains various yeasts including but not limited to: Brettanomyces lambicus, bruxellensis, anomulus, clausenii, custersianus, nanus, and naardenensis. Various Lactobacilli and Pediococci were added to round out this sour blend.
- ECY23 Oud Brune: A unique blend of fruity Belgian Saccharomyces yeast and Lactobacilli . For those who prefer sourness without the presence of Brett.
- ECY31 Senne Valley: For primary fermentations. Emulating ales by employing similar microflora recently observed from a prominent Lambic producer, this new blend includes various unique yeasts (Hanseniaspora, Wickerhamomyces, Priceomyces, Pichia, Debaromyces). Contributes to aroma through the production of volatile compounds / higher terpenol flavors (including glycerol, ethyl acetate, and iso-amyl acetate). Rounding out the blend with origins of the Senne Valley : Pediococcus, Saccharomyces, and multiple strains of Brettanomyces bruxellensis.
- ECY45 BugFarm 2 : A complex blend of yeasts and bacteria to heighten citrusy-sour beers. Contains Kveik Saccharomyces, Brettanomyces, Lachancea thermotolerans (Origin: grapes), and Lactobacillus.
- ECY04 Brettanomyces anomala: Name of Alternate State or Synonym: Dekkera anomala, Brettanomyces intermedius. Isolated from beer - Adelaide, Australia. This species displays strong esters of juicy-fruit gum, moderate funk and acidity (4 weeks in Primary fermentation 80% attenuation).
- ECY34 Dirty Dozen Brett Blend: Twelve (12) different isolates of atypical yeast exhibiting high production of barnyard "funk" and esters. Dryness, ripe fruit, and acidity will be encountered over a period of months and over time (>1 yr), may display gueuze-like qualities in complexity. Includes B. bruxellensis isolates, B. anomala, B. lambicus, B. custersianus, B. nanus, B. clausenii, and B. naardenensis. For those who want the most from "Brett" yeast, whether a 100% fermentation is desired or adding to secondary aging projects.
- ECY35 Brettanomyces bruxellensis: Name of Alternate state or synonym: Dekkera intermedia. Isolated from Belgian Gueuze, this yeast will be quite funky with barnyard notes accompanied by ripe tropical fruit.
- ECY36 Brettanomyces clausenii: Name of Alternate state or synonym: Dekkera anomala. Notes of pineapple esters with acidity over time, no funk or barnyard present. Versatile.
- ECY37 Brettanomyces lambicus: Name of Alternate state or synonym: Dekkera bruxellensis. Cherry-stone and strong barnyard.
- ECY38 Brettanomyces bruxellensis 2 : Origin: Beer - Flanders, Belgium. Heavy Barnyard funk (more than ECY35) without smokey phenols.
- ECY39 Brettanomyces anomulus: Name of Alternate State or Synonym: Dekkera anomala. Isolated from cider. Fruity esters of pineapple, similar to B. clausenii
- ECY32 Lactobacillus brevis: Origin: Kefir . Potential pH of 3.2, Hop tolerant (< 30 IBUs).
- ECY33 Pediococcus parvulus: Isolated from lambic.
- ECY44 Lactobacillus plantarum: Origin: Sourkraut. Bright lactic sourness. Perfect for Kettle-souring (not hop-tolerant).
* Custom Blends available.