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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 Cultures

  • 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.

  • 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. 

  • 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 Saccharomyces, Brettanomyces, PediococcusLachancea thermotolerans (Origin: grapes), and Lactobacillus plantarum.  



  • ​​​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 %. 

  • 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.

  • ECY38 Brettanomyces bruxellensis 2 :  Origin: Beer - Flanders, Belgium. Heavy Barnyard funk (more than ECY35) without smokey phenols. 

Lactic Bacteria: 

  • ECY32 Lactobacillus brevis: Origin: Kefir .  Potential pH of 3.2, Hop tolerant (< 30 IBUs). 

  • ​ECY44 Lactobacillus plantarum: Origin: Sourkraut.  Bright lactic sourness. 

* Custom Blends available. Older strains (such as ECY06 Berliner Blend, ECY23 Oud Brune) may be delayed in production.