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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.

  • ECY06 Berliner Blend: Kolsch yeast and Lactobacillus blend. Lacto blend can be pitched from a separate container before yeast pitch if desired. 

  • 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, custersii, 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). Displays glucoside hydrolase activity, particularly with cellobiose and likely hop glycosides (biotranformation). 

  • ECY30 Brettanomyces naardenensis: Origin: Soft drink. An intriguing species of Brettanomyces that creates acidity with ripe berries. Slow fermentation alone; Reccomended aging of 6 months. 

  • 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. Fruity 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. Displays glucoside hydrolase activity, particularly with cellobiose and likely hop glycosides (biotranformation). 

Lactic Bacteria: 

  • 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.