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Added BlackManBrewing yeast lab products
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| 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>.
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====[[Dry Yeast for Sour Ales BlackManYeast ]]====
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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| American Sour Mix (A4) || || || 62-75°F || A4 American sour mix is blended for primary fermentation with ale yeast and a double dose of lactobacillus. The blend does well at room temperature for no-fuss fermentation. Use to create unique American Sour ales.
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| Flemish Sour mix (F4) || || || 60-72°F || F4 Flemish sour mix produces a sour with fruity and spicy notes. The pediococcus and lactobacillus create a sharp sour that plays well with crystal malts. Use to create moderately sour Flanders ales, Oud Bruin, and Gueuze.
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| German Sour Mix (G4) || || || 60-68°F || G4 German sour mix is blended for tartness, a heavy dose of lactobacillus and alt yeast make a perfectly crisp sour ale. Use with sea-salt for a sour Gose, add smoked malt for a traditional Lichtenhainer, or keep it simple with a refreshing Berliner Weisse.
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| Belgian Sour mix (B4) || || || 62-82°F || B4 Belgian sour mix provides a light lemon-peppery note reminiscent of Trappist beers. The profile is extended with the addition of pediococcus and lactobacillus. This blend is great for deep farmhouse ales.
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