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=Introduction=
'''Mixed cultures''' contain 2 or more different genera from each of these genera of organisms: [[Lactobacillus]], [[Pediococcus]], [[Brettanomyces]], and [[Saccharomyces]] (see each of the previous links for commercially available pure cultures of these organisms).
=Commercial Mixed Cultures=
==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>.
===[[White Labs]]===
{| class="wikitable sortable"
|-
! Name !! Lab !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| WLP655 Belgian Sour Mix || [[White Labs]] || 70-80 || Med || 80-85 || Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.
|-
| WLP 630 Berlinerweisse Blend || [[White Labs]] || 73-80 || Med || 68-72 || German Weizen yeast and Lactobacillus
|-
| WLP665 Flemish Ale Blend || [[White Labs]] || 80-85 || Med || 65-80 || Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix
|-
| WLP670 American Farmhouse Blend || [[White Labs]] || 75-82 || Med || 68-72 || farmhouse yeast strain and Brettanomyces
|-
| Mélange || } ===[[The Yeast Bay]] ==={|| 85 || Med || 68-70 || two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. class="wikitable sortable"
|-
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes|-| Mélange || 85 || Med || 68-70 || two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus. |-| Farmhouse Sour Ale || [[The Yeast Bay]] || 80-90 || Med || 70-78 || Two farmhouse/saison Saccharomyces cerevisiaeisolates, Lactobacillus brevis, and Lactobacillus delbreuckii / Expect this blend to take 1-3 months to begin creating appreciable levels of acidity |-|} ===[[East Coast Yeast]]==={| class="wikitable sortable"|-! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
|-
| ECY01 - BugFarm || [[East Coast Yeast]] || || || || wild yeast and lactic bacteria to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile
|-
| ECY02 Flemish Ale || [[East Coast Yeast]] || || || || blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors, base Belgian yeast, several Brettanomyces, Lactobacilli, and Pediococcus
|-
| ECY03 Farmhouse Brett || [[East Coast Yeast]] || || || || produce a funky and acidic farmhouse ale particularly when a secondary fermentable is added (i.e. priming sugar or fruit)
| ECY20 BugCounty || [[East Coast Yeast]] || || || || 20 different isolates combined for fermentation to overwhelm the senses
|-
| 3278 - Lambic Blend || } ===[[Wyeast]] ==={|| 70-80 || Varies || 63-75 || Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus cultureclass="wikitable sortable"
|-
|-
| 3203 De Bom || [[Wyeast]] 3278 - Lambic Blend || 70-75 80 || Varies || 8063-85 75 || Under optimum conditionsBelgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, beers can be ready for consumption in 1-2 months. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this and a Pediococcus culture may return at some point) .
|-
| 3209 Oud Bruin || [[Wyeast]] 3763 - Roeselare Blend || 7075-80 || Varies || 8065-85 || sour blend is built for dark Belgian style ale strain, malt-accented sour styles – like 3763 Roselaere™ it will create sharp aciditya sherry strain, but unlike 3763 it will leave the malt character intacttwo Brettanomyces strains, creating a balanced Lactobacillus culture, and complex end product. Excellent base for blending fruit in secondary. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this a Pediococcus culture may return at some point).
|-
| 3191 Berlinerweisse Blend 3203 De Bom || [[Wyeast]] || 7370-77 75 || Low Varies || 6880-72 85 || blend includes a German ale strain with low ester formation and a dryUnder optimum conditions, crisp finishbeers can be ready for consumption in 1-2 months. The Lactobacillus included produces moderate levels of acidityAVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point) . The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse
|-
| Where Da Funk 3209 Oud Bruin || [[Omega Yeast Labs]] || 7870-88 80 || Low Varies || 6880-80 85 || This sour blend is built for dark, malt-accented sour styles – like 3763 Roselaere™ it will create sharp acidity, but unlike 3763 it will not produce significant “funk” or acidleave the malt character intact, even with extended agingcreating a balanced and complex end product. The blend pairs well with fruity aroma hops to make a unique pale aleExcellent base for blending fruit in secondary. Trois and ECY-03b blendAVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 (Michael Dawson from Wyeast indicated that this culture may return at some point).
|-
| Bit O' Funk 3191 Berlinerweisse Blend || [[Omega Yeast Labs]] || 85+ 73-77 || Low || 68-80 72 || Brettanomyces bruxellensis for development of moderate “funk” during blend includes a German ale strain with low ester formation and a secondary fermentationdry, crisp finish. The “bit ‘o funkiness” will take extended time (3+ months) to develop. Trois, ECY-03b, and bruxellensis blendLactobacillus included produces moderate levels of acidity.The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse
|-
| Bring on da Funk || } ===[[Omega Yeast Labs]] ==={|| 85+ || Low || 68-80 || Trois, ECY-03b, bruxellensis, claussenii, lambicus, custersianus, and naardenensis blend; funky and fruity given time, acid production increases with exposure to oxygen over time class="wikitable sortable"
|-
|-
| GB122 Berliner Blend Where Da Funk || [[GigaYeast]] 78-88 || Low || 68-80 || || A This blend of neutral ale yeast and lactic will not produce significant “funk” or acid bacteria, even with extended aging. Use directly in a primary The blend pairs well with fruity aroma hops to make a crisp, sour beer!unique pale ale. Trois and ECY-03b blend.
|-
| GB123 Sour Plum Belgian Bit O' Funk || [[GigaYeast]] 85+ || Low || 68-80 || || Belgian ale yeast and lactic acid bacteriaBrettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. Cleaner than GB121The “bit ‘o funkiness” will take extended time (3+ months) to develop. Creates a beer with stone fruit/plum esters Trois, ECY-03b, and sour notesbruxellensis blend.
|-
| GB121 Farmhouse Sour || [[GigaYeast]] Bring on da Funk || 85+ || Low || 68-80 || Belgian Ale YeastTrois, ECY-03b, Brettanomyces and Lactic Acid Bacteriabruxellensis, claussenii, Bright sour flavors with sweetlambicus, fruity esterscustersianus, small amount of spicy phenolics and a hint of naardenensis blend; funky barnyard.and fruity given time, acid production increases with exposure to oxygen over time
|-
| GB124 Saison Sour || } ===[[GigaYeast]] ==={| class="wikitable sortable"|-! Name !! Attenuation !! Flocculation !! Temp°F !! Notes|-| GB144 Sweet Flemish Brett || 80-85 || Low || 68-75 || Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics|-| GB122 Berliner Blend || || || || A blend of neutral ale yeast and lactic acid bacteria. Use directly in a primary to make a crisp, sour beer!|-| GB123 Sour Plum Belgian || || || || Belgian ale yeast and lactic acid bacteria. Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes|-| GB121 Farmhouse Sour || || Low || 68-80 || Belgian Ale Yeast, Brettanomyces and Lactic Acid Bacteria, Bright sour flavors with sweet, fruity esters, small amount of spicy phenolics and a hint of funky barnyard.|-| GB124 Saison Sour || || Low || 68-80 || Sour with fruity esters and black pepper.|-|} ===[[SouthYeast Labs]]==={| class="wikitable sortable"
|-
|-
| Farmhouse Saison 1 Blend || High || Medium || || Use for Blonde, wit, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex <ref name="SouthYeast">[[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast LabsYeast Catalog. Retrieved 3/2/2015.]</ref>. Contains two unidentified yeasts, along with their N1 "Native Strong Ale" Sacch strain. The two unidentified strains are assumed not to be Sacch or Brett at this time. SYL is waiting on DNA lab results on these two yeasts. ''"The one behaves more similar to sacch, while the other more brett. Both are very acidic strains with notes of peach, citrus and apple cider."'' <ref name="thornton">[https://www.facebook.com/groups/MilkTheFunk/permalink/1029728107055403/?comment_id=1029745983720282&offset=0&total_comments=2 Comment by David Thornton on the MTF Facebook group. 3/2/2015.] </ref>|-| Farmhouse Saison Blend || High || Low || || Use for farmhouse ales. "Medium acidity". Peach, citrus esters; straw spice phenolics. 2-6 months to reach maturity <ref name="SouthYeast"></ref>. This is the same blend as Saison 1, but also includes their [[Lactobacillus#Pure_Lacto_Cultures|Lactobacillus 2]] strain, and an unidentified [[Brettanomyces]] strain that is very similar to the Boulevard Saison brett strain <ref name="thornton"></ref>.
|-
|}
===[[Boutique Yeast]]==={| class="wikitable sortable"|-! Name !! Attenuation !! Flocculation !! Temp°F !! Notes|-| BY-A Brett. Saison Blend || High - Very High || Medium Low - Low || 65-95°F || This blend is perfect for creating low-funk, low tartness, Belgian-based Brettanomyces Saisons. The Brett. strains bring ripe, tropical fruit with low funkiness. The first Sacc. strain is a traditional high-temperature Belgian Saison strain, the second is a Belgian-style Abbey strain that help ensure quick attenuation, aids in flocculation, and provides additional complexity to the finished beer. Shipped in a 10mL, screw top vial with cell count, viability, and contamination testing report. Recommended making a 1-2L starter. |} ==Manufacturer Tips==
''Editor's note: generally starters are not needed with mixed cultures, although starters can be used for some mixed cultures, particularly if the packaging is old or has not been stored well. Nick Impellitteri's advice below regarding making a starter for Mélange can probably be used for other commercial cultures as well.''
===[[The Yeast Bay]] on Mélange===
"You can definitely make a starter for the Melange or the Lochristi Blend. For the Lochristi, run it [[Brettanomyces#Starter_Information|semi-aerobic]] for 4-6 days in the 70's and then let it settle at room temp and decant what you can if the starter is large. For the Mélange, run the starter semi-aerobic at 66-68 F for 24-36 hours. This should build up the yeast population sufficiently while not allowing the bacteria to become to active and produce a ton of acid." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1019859158042298/ Nick Impellitteri of The Yeast Bay on a MTF thread. Feb 17, 2015.]</ref>
=References=
<references/>
[[Category:Yeast]][[Category:Bacteria]]