BBXTRB – FerMENTORS The Rare Barrel Culture

Availability: Core culture. Available with every homebrew culture presale release (3 times per year)

Source: A unique blend of ale yeast, Brett and lactic acid bacteria (LAB) curated by The Rare Barrel in Berkeley, CA, USA

Available for the first time during our Spring 2022 Homebrew Presale!

The Rare Barrel is the creator of world-class beers Impossible Soul, Soliloquy, There Are Rules, Ensorcelled, and Home, Sour Home.

The main fermentation driver in this culture is a Belgian saison strain. Beginning stages of fermentation produce classic bubblegum clove phenols.

The unique Brett character will start expressing within the first six weeks. Eventually pushing big tropical fruit and pineapple Brett character more than typical barnyard. With additional aging the pineapple character will become even more pronounced.

This culture is a reliable acidifier depending on the level of IBUs, with low levels acidifying within weeks and levels as high as 30 IBUs taking three to six months.

The Rare Barrel Culture is ideal for a wide range of Belgian and farmhouse ale styles like grisettes, saisons and American wild ales. Visit the official recipe page for inspiration when using this culture.

Catalog: BBXTRB – FerMENTORS The Rare Barrel Culture

Brewing Info*:

• Type: Yeast & lactic acid bacteria blend. Saccharomyces, Brettanomyces, and Lactobacillus cultures.
• Pitching Rate: Directly pitchable into five gallons of 1.050 or lower wort
• Estimated Attenuation: 92%-98%
• Estimated Final pH: 3.2-3.5 (unhopped), 3.8-4.0 (hopped)
• Flavor/Aroma Profile: Belgian spice, funky, sour (unhopped); varies batch-to-batch
• Flocculation: Low to medium; Higher with prolonged aging
• Recommended Fermentation Temperature: 65F-75F (18C-24C)

Product Category: Bootleg FerMENTORS Series

Bootleg Biology is the exclusive producer & distributor of The Rare Barrel Culture.

The FerMENTORS Series features house yeast and bacteria cultures from our favorite mixed-fermentation breweries. From spontaneous, local terroir to artfully inoculated fermentations, these cultures were carefully curated by the best of the best in wild and sour brewing. Never commercially released before, these unique cultures are the building blocks of world-class beers that you can now recreate in your brewery.