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===Culture Charts===
In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.
====[[Bootleg Biology]]====
{| class="wikitable sortable"
|-
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| BBXSS-0715 Sour Solera Blend || NA || NA || NA || Source: A “living” culture blend propagated from our carefully managed continuous solera fermentation.
Many lab-produced multi-species culture blends fail to reproduce the richness and complexity of traditional lambic-style fermentations in their first effort. This can be a result of artificially slamming together cultures after pulling them directly from the freezer.
Instead, our Sour Solera Blend contains a unique and complex collection of Sacchromyces, Brettanomyces, Lactobacillus, Pediococcus and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF.
This blend is available seasonally, and will always be changing and evolving due to the nature of solera fermentations. Warning: No two Sour Solera Blend releases will be the same, and neither will their fermentations.
|}
====[[Boutique Yeast]]====