Wild Yeast and Bacteria
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Wild yeast and bacteria may be used for brewing, winemaking and distilling. These strains lend a wide range of unique, specific tastes and aromas, such as acidity, barnyard funk and earthy notes.
Showing all 33 results
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Wyeast 3031-PC SAISON-BRETT BLEND – Seasonal. BB 21/11/2019
£7.50A blend of two saison strains and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend.
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Wyeast 3278 Belgian Lambic Blend. BB: 12/08/2019
£7.50This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels.
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Wyeast 5112 BRETTANOMYCES BRUXELLENSIS. BB: 12/08/2019
£11.49This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks.
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Wyeast 5223-PC LACTOBACILLUS BREVIS – Seasonal. BB: 11/10/2019
£7.50This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.
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Wyeast 5335 LACTOBACILLUS BUCHNERI. BB: 23/10/2019
£11.49This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast.
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Wyeast 5526 BRETTANOMYCES LAMBICUS. BB: 23/10/2019
£11.49This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
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Wyeast 5733 PEDIOCOCCUS DAMNOSUS. BB: 12/09/2019
£11.49Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.
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OMEGA Yeast – OYL-210 – Brett Blend #1 Where Da Funk?
£7.99One Brett-famous Colorado brewery strain, plus two strains that were formerly classified as Brett (but are now known to be Saccharomyces), result in huge tropical fruit aromas that mingle well with fruity aroma hops. Note that aroma intensity fades a bit during conditioning.
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OMEGA Yeast – OYL-211 – Brett Blend #2 Bit O’ Fun. BB: 24/10/2019
£7.99Bit O’ Funk contains the two Saccharomyces strains from Brett Blend #1 (OYL-210) for primary fermentation and is spiked with Brettanomyces bruxellensis for development of classic, funkforward Brett character during secondary fermentation. The bit ‘o funkiness will take extended time to develop (3 months or more)
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OMEGA Yeast – OYL-212 – Brett Blend #3 Bring On Da Funk. BB: 13/11/2019
£7.99Bring on Da Funk consists of two Saccharomyces strains from Brett Blend #1 (OYL-210) spiked with both Brettanomyces bruxellensis and Brettanomyces lambicus, plus two additional Brettanomyces isolates from a Brett-famous Colorado brewery, plus two Brett isolates from an “intense” Belgian source to equal a funky, fruity, complex 8-strain composition. The Brett character will develop over time, as will acid production if exposed to oxygen.
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OMEGA Yeast – OYL-217 – C2C American Farmhouse
£7.99C2C American Farmhouse is a coast to coast blend of one saison strain from a famous Northeast U.S. brewery and one Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale.
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OMEGA Yeast – OYL-218 – All the Bretts. BB: 04/08/2019
£7.99A blend of nearly every Brett in our collection. Use All the Bretts in secondary and expect high attenuation and a fruity and funky complexity that continues to develop over time. This evolving blend always contains at least 10 Brett strains.
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Imperial Yeast W15 Suburban Brett
£9.45Suburban Brett is Brettanomyces yeast that works great as a secondary aging strain. It really shines when used in wood barrels and will produce complex and balanced aromas of sour cherry and dried fruit. It can also be used for as a primary strain for brett only beers
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Imperial Yeast F08 Sour Batch Kidz
£9.45Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, Lactobacillus, and two Brettanomyces yeast strains. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up.
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WildBrew™ Sour Pitch
£9.95WildBrew™ Sour Pitch is a ready-to-use, high-performance, and high-purity lactic acid bacteria specifically selected for its ability to produce a wide range of sour beer styles.
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WLP4603 Beersel Brettanomyces 22/08/2019
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WLP4613 Brussels Brettanomyces BB 22/10/2019
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WLP4626 SAISON BRETTANOMYCES BLEND
£9.45Fruity esters and mild funk, and add a bright character to the beer.
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WLP4633 MELANGE – SOUR BLEND. BB: 08/09/2019
£9.45Intended for use in the production of sour beers in which a balance of funk and sourness is desired.
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WLP4636 SAISON BRETTANOMYCES BLEND II. BB: 27/09/2019
£9.45This blend will produce a beer that is bursting with classic saison character with a rustic kick of Brettanomyces fruitiness and funkiness. While exhibiting a mild hay/barnyard component, the overall character is heavier on the fruit-forward end of the spectrum compared to our original Saison/Brettanomyces Blend.
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WLP4641 AMALGAMATION – BRETT SUPER BLEND 13/08/2019
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WLP4675 FARMHOUSE SOUR ALE 06/08/2019
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WLP4682 LACTOBACILLUS BLEND 24/09/2019
£9.45The Lactobacillus Blend is comprised of three strains, one strain of Lactobacillus plantarum and two strains of Lactobacillus brevis. One of the strains of L. brevis was isolated from an unintentionally sour hoppy blonde ale from a Mexican craft brewery, and exhibits very strong hop tolerance.
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WLP600 Kombucha SCOBY 12/08/2019
£28.99White Labs now offers WLP600 Kombucha SCOBY, a symbiotic culture of bacteria and yeast that is used for fermenting sweet tea into kombucha.
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WLP644 Saccharomyces Bruxellensis 17/12/2019
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WLP645 Brett Claussenii 03/09/2019
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WLP648 Brettanomyces Bruxellensis Trois Vrai. BB: 15/10/2019
£7.99This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.
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WLP650 Brett Bruxellensis 21/09/2019
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WLP653 Brett Lambicus 21/09/2019
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WLP655 Belgian Sour Mix 1 – 14/07/2019
£7.99A unique blend perfect for Belgian style beers.
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WLP670 American Farmhouse Blend 30/07/2019
£7.99Inspired by local American brewers crafting semi-traditional Belgian-style ales.
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WLP672 Lactobacillus Brevis 30/07/2019
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WLP603 Torulaspora delbrueckii – VAULT STRAIN. BB 27/10/2019
£8.49This wild yeast has been used for ciders and wine but also ferments well for beer. Produces a lot of esters and contributes some phenolics as well.
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