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 1–20 of 34 results
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Bootleg Biology – The Mad Fermentation Saison Blend. 12/11/2019
£13.99This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally.
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Bootleg Biology – MTF Funk Island Mega Blend. 09/11/2019
£13.99A “living” culture blend propagated from bottled dregs sourced from the Milk The Funk bottle share held June 28, 2019 at Homebrew Con in Providence, Rhode Island.
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WHC Funky Pineapple. 07/11/2019
£8.49A very interesting yeast to experiment with. Produces powerful tropical fruit flavours at normal ale temperatures. At higher ale temperatures, it starts to produce funky and saison like aromas with even more aggressive pineapple notes.
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Wyeast 3278 Belgian Lambic Blend. BB:14/03/2020
£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. 24.03.2020
£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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Offer
Wyeast 5223-PC LACTOBACILLUS BREVIS – Seasonal. BB: 11/10/2019
£7.99£6.49This 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. 20/02/2020
£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:18/04/2020
£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: 12/04/2020
£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? 25.04.2020
£8.99One 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’ Funk. 15.03.2020
£8.99Bit 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. 08.03.2020
£8.99Bring 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. 11.01.2020
£8.99C2C 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. 20.02.2020
£8.99A 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 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 BB:18/02/2020
£9.99This blend tends to be a quick starter and forms a nice pellicle.
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WLP4613 Brussels Brettanomyces BB:20/01/2020
£9.99Pronounced barnyard funk with mild acidity and very little fruitiness.
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WLP4626 SAISON BRETTANOMYCES BLEND BB:22/02/2020
£9.99Fruity esters and mild funk, and add a bright character to the beer.
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WLP4633 MELANGE – SOUR BLEND BB:17/11/2019
£9.99Intended for use in the production of sour beers in which a balance of funk and sourness is desired.
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