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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.

Mixed Blends:

  • ​​ECY01 BugFarm : A mixed culture of wild yeast and lactic bacteria to emulate sour or wild beers. Over time displays a citrus sourness and barnyard funk profile. Contains yeast (Saccharomyces, Brettanomyces) and lactic bacteria (Lactobacillus, Pediococcus).  The blend of strains change every calendar year for those who like to blend or have solera projects.  

  • ECY02 Flemish Ale : A unique blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors. Perfect for Flemish reds, oud brune, other sour ales. The blend contains a base Belgian yeast, several Brettanomyces, Lactobacilli, and Pediococcus.

  • ECY03 Farmhouse Blend: A saison blend (ECY08) with a wild isolate from a small but fascinating producer of Saison. Can produce a funky and acidic farmhouse ale particularly when a secondary fermentable is added (i.e. priming sugar or fruit). The wild isolate, ECY03B, now identified as Saccharomyces boulardii - is a wild-type strain of Saccharomyces cerevisae. ​Commercial orders will also include a small pitch of ECY03B with the ECY03 primary pitch. Pitching the 03B during high krausen also produces the "wildness" quickly without aging long-term.​

  • ECY06 Berliner Blend: Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired, the blend contains a kolsch yeast, Lactobacillus brevis and Lactobacillus delbreuckii. Suggested fermentation temperature: 70-74ºF.

  • ECY20 BugCounty : With over 20 different isolates combined for fermentation to overwhelm the senses, this blend is the mother-bugger for wild ales.  Brettanomyces dominants the overall population.  Several species of Saccharomyces, Lactobacillus and Pediococcus round out this large and complex culture.

  • ECY23 Oud Brune :  For primary fermentations. A unique blend of fruity Belgian Saccharomyces yeast and Lactobacilli species (L. delbrueckii and L. brevis). For those who prefer sourness without the presence of Brett. Additional info: Suggested fermentation temperature: 68-74º

  • ECY31 Senne Valley Blend:  Intended for primary fermentations due to the portfolio of wild oxidative yeasts. Emulating ales by employing similar microflora recently observed from a prominent Lambic producer​, this new blend includes various unique yeasts (Debaryomyces, Priceomyces , Wickerhamomyces, and Pichia). Contributes to aroma through the production of volatile compounds and higher terpenol flavors. Rounding out the blend : Lactic bacteria, Wild-type Saccharomyces from the Senne Valley, and multiple strains of Brettanomyces bruxellensis. Recommended to be aged a minimum of 1 yr. Extremely wild with notes of smokey barnyard, musty funk, and ethyl acetate.


  • ​​​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 gradual acidity over time. A super-attenuator, up to 100 %.

  • ECY16 Brettanomyces nanus : Name of Alternate State or Synonym: Eeniella nana. ​This yeast was first isolated from bottled beer in Sweden. Spicy, phenolic.

  • ECY30 Brettanomyces naardenensis:  Name of Alternate state or synonym: Dekkera naardenensis. A unique species of Brettanomyces that creates an abundance of acidity quickly  and may initially display a mousy-like tainted flavor but dissipates over time leading to ester production with hints of strawberry. Best used with Saccharomyces; aging up to 6 months is recommended.

  • 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.

​Lactic Bacteria:

  • ECY32 Lactobacillus brevis:  This strain of L. brevis was originally isolated from kefir. Bright acidity and hop-tolerant (up to 30 IBU). Fermentation temperature 60 - 80 F.

  • ECY33 Pediococcus parvulus:  Isolated from lambic which was refermented with grapes, this strain of Pediococcus produces lactic acid, diacetyl, and may cause ropiness in beer. Always add Brettanomyces where Pediococcus is used.