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Mixed Cultures

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For the purpose of this wiki, '''Mixed mixed cultures''' contain 2 or more different genera from each of these genera of organisms: ''[[Lactobacillus]]'', ''[[Pediococcus]]'', ''[[Brettanomyces]]'', and ''[[Saccharomyces]]'' , and [[Kveik#Commercial_Availability|Kveik]] (see each of the previous links for commercially available pure cultures of these organisms). For mixed culture blends that contain other genera such as ''Lachancea'' spp, ''Pichia'' spp., etc., see the [[Nonconventional_Yeasts_and_Bacteria#Commercial_Cultures|Nonconventional Yeasts and Bacteria]] wiki page.
''(Note: this definition is partly determined by the structure of this wiki. All of the commercial cultures are separated by genus rather than species on this wiki. Technically, any culture that contains more than one species could be called a "mixed culture". However, for the purposes of organizing the charts of commercially available microorganisms by genus, for now the above is the definition of a "mixed culture".)''
A 1 liter 1.030-1.040 SG unhopped starter (use DME or wort) for a 5 gallon batch of beer is recommended. Use a stir plate for 1-2 days. Keep the starter below 70°F <ref>[https://www.facebook.com/BootlegBiology/posts/400841396773252?comment_id=401027066754685&offset=0&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R%22%7D Bootleg Biology Facebook Page. 09/01/2015.]</ref><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1170043666357179/?comment_id=1170052373022975&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Jeff Mello regarding starter temperature for BBXSS-0715 on MTF. 10/27/2015.]</ref>.
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| BBXMTF-0616 MTF Baltifunk Mega Blend/MTF Funkapolis Mega Blend || 96-100 || Med-Low || 65-80°F || '''Available for limited time after each HomebrewCon'''. Source: A “living” culture blend propagated from bottled dregs sourced from the Milk The Funk bottle share at HomebrewCon. Years produced: 2016, 2017. This blend is only available once during this pre-sale. No further homebrew culture props will be produced. Warning: No results can be guaranteed. This blend has not been tested by Bootleg Biology. See this [http://bootlegbiology.com/2017/06/27/new-culture-pre-sale-july-5-featuring-mtf-mega-blend-sour-weapon-l/ Bootleg Biology blog post].
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| BBXMAD1 – The Mad Fermentationist Saison Blend || || || 68-80 || '''Availability: Limited'''. Source: A unique blend of cultures curated by [http://www.themadfermentationist.com/2017/02/bootleg-biology-mad-fermentationist.html The Mad Fermentationist, Michael Tonsmeire]. Bootleg Biology is proud to announce The First Official Mad Fermentationist Culture! Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture. At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities. This 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 <ref>[http://bootlegbiology.com/product/the-mad-fermentationist-saison-blend/ "The Mad Fermentationist Saison Blend". Bootleg Biology website. Retrieved 02/21/2017.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1667652549929619/ There has been at least one report on MTF of this blend] producing considerable tartness at 22 calculated IBU.
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====[[Boutique Yeast]](CLOSED)====
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====[[Dry Yeast for Sour Ales BlackManYeast ]](CLOSED)====
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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| ECY01 - BugFarm || || || || A unique blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors. Perfect for Flemish reds, oud brune, other sour ales. The blend contains a base Belgian yeast, several ''Brettanomyces'', ''Lactobacilli'', and ''Pediococcus'' <ref name="ECYwebsite">[http://www.eastcoastyeast.com/wild-stuff.html Wild Yeast / Brettanomyces / Lactic Bacteria. ECY Website. Retrieved 04/22/2018.]</ref>. Over time displays a citrus sourness and barnyard funk profile. Homebrew vial (125 mL) is suitable for a 5-10 gallon (8 gal ideally) 15°P batch without a starter <ref>Private correspondence with Eccentric Beekeeper.</ref>.
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| ECY02 Flemish Ale || || || || Blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors, base Belgian yeast, several ''Brettanomyces'', ''Lactobacilli'', and ''Pediococcus'' <ref name="ECYwebsite" />.
| Belgian Sour Blend || || || || A blend of 4 ''Brettanomyces'' strains isolated from Belgian Lambic beers, alongside 4 strains of ''Lactobacillus'' and 2 strains of ''Pediococcus'', for the production of mixed fermentation sour ales. For best results, we recommend using this blend in beer with less than 7 IBUs initially. Subsequent generations can use increasing IBUs. This is supplied at secondary fermentation pitch rates, and is intended to be used in secondary or as a copitch, alongside a primary fermentation strain of your choice. <ref name="escarpment_strains">[http://www.escarpmentlabs.com/strains "Strains" list. Escarpment Laboratories website. Retrieved 12/07/2017.]</ref>.
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| Fruit Bomb Saison || 80+ || Med-Low || 22-27 || This high-character blend contains a Saison strain with balanced ester and spice aromas, a ''Brettanomyces anomala'' strain with tropical characteristics, and a complex and fruity ''Brettanomyces bruxellensis'' strain. Highly suited to aroma hop or fruit-forward farmhouse ales/saisons. NOTE: the Saison yeast in this blend contains the STA1 gene, meaning it is [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticusDiastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''Saccharomyces S. cerevisiae'' var. ''diastaticus'']]. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact us for more information. Alcohol tolerance: 12+% <ref name="escarpment_strains" />.
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| New World Saison || 80+ || Med || 20-25 || A new world Saison blend containing Saccharomyces and Brettanomyces to produce a fruity, funky beer with rustic charm. Brett character increases during aging. NOTE: the Saison yeast in this blend contains the STA1 gene, meaning it is [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticusDiastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''Saccharomyces S. cerevisiae'' var. ''diastaticus'']]. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact Escarpment Labs for more information. Alcohol tolerance: 12% <ref name="escarpment_strains" />.
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| Ontario Farmhouse Ale Blend || 80+ || Med-Low || 22-25 || This strain of ''Brettanomyces bruxellensis'' is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra fruit and funk is desired. Works great with hops when co-pitched with clean ale strains as well, for faster turnaround of Brett IPAs <ref name="escarpment_strains" />.
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====[[Fermentis]]===={| class="wikitable sortable"|-! Name !! Attenuation !! Flocculation !! Temp°C !! Notes|-| SafSour™ Barrel Instinct || || || 59 - 77°F || Ingredients: Yeast (Saccharomyces cerevisiae, Brettanomyces bruxellensis), Emulsifier: sorbitan monostearate (E/INS 491) /Bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici), maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3) <ref>[https://fermentis.com/en/product/safsour-barrel-instinct/ "SafSour™ Barrel Instinct". Fermentis website. Retreived 11/25/2023.]</ref>.|-| SafSour™ Fruit Intuition || || || 59 - 77°F || Ingredients: Yeast (Saccharomyces cerevisiae, Brettanomyces bruxellensis), Emulsifier: sorbitan monostearate (E/INS 491) /Bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici), maltodextrin <ref>[https://fermentis.com/en/product/safsour-fruit-intuition/ "SafSour™ Fruit Intuition". Fermentis website. Retrieved 11/25/2023.]</ref>.|-|} ====[[Fermmento Labs]](Brazil - CLOSED)====
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====[[GigaYeast]](CLOSED)====
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====[[Imperial Organic Yeast|Imperial Yeast]]====
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| F02 - Gorgon || || || || Two ''Bretts'' (lambicus family), ''L. delbrückii'', and the same Belgian ''Sacch'' as F01.
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| F08 - Sour Batch Kidz || 80+ || Low || 68-76 || Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, ''Lactobacillus brevis'' (not hop tolerant), one ''Brettanomyces bruxellensis'' strain, and one ''Brettanomyces anomalus'' strain <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1735063539855186/?comment_id=2024209640940573&comment_tracking=%7B%22tn%22%3A%22R%22%7D Alex Blais private correspondence with Imperial Organic Yeast. Milk the Funk Facebook thread on Sour Batch Kidz taxonomy. 03/15/2018.]</ref>. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up <ref>[http://www.imperialyeast.com/yeast-strains/ Imperial Organic Yeast website. Retrieved 09/14/2016.]</ref>. As much as 4 IBU will inhibit the ''Lactobacillus'', and Imperial Organic Yeast recommends no hops with this blend. The ''Brettanomyces'' is "mostly" the same as their Suburban Brett <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2133049653389904/?comment_id=2133881073306762&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Owen Lingley. Milk The Funk Facebook group thread on Sour Batch Kidz tolerance of IBU. 06/17/2018.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1735063539855186/ MTF thread on experiences with this culture] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2753067621388101/?comment_id=2754526987908831&reply_comment_id=2754527941242069&comment_tracking=%7B%22tn%22%3A%22R%22%7D this advice from Imperial Yeast]on how the ''L. brevis'' in this blend is inhibited by 4+ IBU.
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====[[Mainiacal Yeast]](CLOSED)====
Most of this lab's mixed cultures are listed on [[Nonconventional_Yeasts_and_Bacteria#Commercial_Cultures|Nonconventional yeasts and bacteria]].
! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Doughy Physique || 80-100% || 62F-80 || || This blend has 2 ''Pediococcus pentosaceus'' strains, a ''Pediococcus damnosus'' (different then in Gose gone wild), 2 ''Lactobacillus plantarum'' strains, 6 ''Brettanomyces bruxellensis'' strains, 1 ''Brettanomyces anomalus'', and then a sour dough culture that was adapted over to beer. The sour dough culture had 2 dominate ''Saccharomyces cerevisiae'' strains, one being a diastaticus diastatic variant. It also contained 2 dominate Lacto strains that are still having the sub species identified. IBU tolerance - 10-15 of of the Pedio but slows down acid production. Lacto is around 1 IBU. Without any hops this blend will get to 3.1-3.4 pH <ref>[https://www.mainiacalyeast.com/online-shop/doughy-physique "Doughy Physique". Mainiacal Yeast website. Retrieved 04/29/2018.]</ref>.
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| Gose Gone Wild! || 85-100% || || 60-78 || This is a blend of a ''Pediococcus damnosus'', ''Pediococcus pentosaceus'', ''Lactobacillus delbrueckii'', 2 strains of ''Oenococcus oeni'', and 4 strains of ''Brettanomyces bruxellensis'' <ref>[https://www.mainiacalyeast.com/online-shop/gose-gone-wild Gose "Gone Wild!" Mainiacal Yeast website. Retrieved 04/29/2018.]</ref>.
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| MTF Quick Souring Blend || || || 60-100 || This blend include 4 Kveik strains with all of their yeast and bacteria included. Simonaitis(we know its technically not Kveik), Gravnin, Hornindal, and Raftevold. We’ve also added two Lactobacillus plantarum strains. We find this blend makes a sour pineapple apple cider type beer. The bacteria in this blend is very hop intolerant so we’d suggest little to no hops at all to achieve souring. If hops are desired we’d suggest dry hopping after the desired acidity is achieved. The temperature range is between 60-100F. We suggest around 85-90F for optimal performance from both the yeast and bacteria. We also suggest adding yeast nutrients on any ferments over 80F as the Kveik in the blend can be a bit more nutrient demanding at higher temps. This blend can also be used for a longer term ferment with ''Brettanomyces'' in secondary. A portion of the proceeds will be donated to Milk the Funk <ref>[https://www.mainiacalyeast.com/online-shop/milk-the-funk-quick-souring-blend "Milk the Funk Quick Souring Blend". Mainiacal Yeast website. Retrieved 07/23/2018.]</ref>.
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| Raftevold gård || 70-83% || || 70-110 || This Norwegian [[Kveik]] culture has a very distinct burnt orange peel character. Its very Saison light farmhouse in flavor profile. This culture contains bacteria. See [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv25 Larsblog] for more info. See also [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]] for more kveik strains that are pure yeast. Homebrew and commercial pitches available <ref name="Amaral">Private correspondence with Justin Amaral by Dan Pixley. 01/24/2018.]</ref>.
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| Simonaitis || 70-83% || || 75-105 || This is a farmhouse yeast from Lithuanian (similar to [[Kveik]]). Light hints of orange zest, stone fruits, with a nice acidity level. This culture has ''Lactobacillus'' present so some souring will occur and may progress over long-term aging. See [http://www.garshol.priv.no/download/farmhouse/kveik.html#kv16 Larsblog] for more info. See also [[Saccharomyces#Mainiacal_Yeast|Mainiacal Yeast]] for more kveik strains that are pure yeast. Homebrew and commercial pitches available <ref name="Amaral" />.
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====[[SouthYeast Labs]](CLOSED)====
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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes
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| Mélange Dark Belgian Cask || 80-85 || Med || 68-70 75 || two A blend a classic Belgian ''Saccharomyces cerevisiae'' isolates, ''Saccharomyces fermentati'' (a sherry Flor yeast that gives a nutty flavor strain and high esters <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2334747819886752/?comment_id=2334749853219882&reply_comment_id=2334768923217975&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Nick Impellitteri. Milk The Funk Facebook group post about the ''S. fermentati'' in TYB Melange. 10/24/2018.]</ref>), five ''Brettanomycesbruxellensis'' isolates, ''Lactobacillus brevis'', ''Lactobacillus delbreuckii'' and ''Pediococcus damnosus''- Strain TYB184. If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting Together these strains produce a dry beer with a fermentation temperature of 70-72 ºF for the first few days vinous quality and then raising the temperature to 75-80ºF to encourage development a flavor profile of sourness (''Lactobacillus''dried dark fruit, plum, leather, ''Pediococcus''). For a slower developing beer that exhibits and a rounded balance of mild earthy funk and acidity. Both strains in this blend are very alcohol tolerant (Brettanomyces10-15%) and sourness we recommend ~5-10 IBU, mashing on the high end. While this blend is fairly versatile, fermenting at 68 ºF and holding at that temperature it is recommended for an extended period of time. Approximately 29 bilion cells/vial dark beers <ref name="tybTYB_website">[http://www.theyeastbay.com The Yeast Bay website. Retrieved 04/16/2016.]</ref>. Contains strains that are determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref>[https://www.theyeastbay.com/wild-yeast-and-bacteria-products/melange MÉLANGE - SOUR BLEND. The Yeast Bay websiteWebsite. Retrieved 03/2006/20182020.]</ref>.
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| Mélange || 85 || Med || 68-70 || two ''Saccharomyces cerevisiae'' isolates, ''Saccharomyces fermentati'' (a sherry Flor yeast that gives a nutty flavor and high esters <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2334747819886752/?comment_id=2334749853219882&reply_comment_id=2334768923217975&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Nick Impellitteri. Milk The Funk Facebook group post about the ''S. fermentati'' in TYB Melange. 10/24/2018.]</ref>), five ''Brettanomyces'' isolates, ''Lactobacillus brevis'', ''Lactobacillus delbreuckii'' and ''Pediococcus damnosus''. If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80ºF to encourage development of sourness (''Lactobacillus'', ''Pediococcus''). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 29 bilion cells/vial <ref name="tyb">[http://www.theyeastbay.com The Yeast Bay website. Retrieved 04/16/2016.]</ref>. Contains strains that are determined to be [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''S. cerevisiae'']] <ref name="TYB_website" />. |-| Farmhouse Sour Ale || 80-90 || Med || 70-78 || Expect this blend to take 1-3 months to begin creating appreciable levels of acidity. This blend contains two farmhouse/saison ''Saccharomyces cerevisiae'' isolates, ''Lactobacillus brevis'', and ''Lactobacillus delbreuckii''. The two ''Saccharomyces'' strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two ''Lactobacillus'' strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by ''Saccharomyces''. Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity. Approximately 53 billion cells/vial <ref name="tyb"></ref>. Contains a strain that is determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticusDiastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''Saccharomyces S. cerevisiae'' var. ''diastaticus'']] <ref>[https://www.theyeastbay.com/wild-yeast-and-bacteria-productsname="TYB_website" /farmhouse-sour-ale FARMHOUSE SOUR ALE. The Yeast Bay website. Retrieved 03/20/2018.]</ref>.
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| Saison/Brettanomyces Blend || 80+ || Medium-Low || 70-78 || This blend combines one of the ''Saccharomyces'' strains from the Saison Blend and two unique ''Brettanomyces'' isolates from our yeast library. The ''Saccharomyces'' yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The ''Brettanomyces'' strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. The two Brett species are both ''bruxellensis'', each isolated from a different Belgian lambic beer <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1286169764744568/?comment_id=1286181778076700&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Nick Impellitteri on TYB Saison/Brettanomyces Blend. 04/16/2016.]</ref>. Approximately 58 billion cells/vial <ref name="tyb"></ref>.
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| Saison/Brettanomyces Blend II || 82-85 || Medium-Low || 72-80 || The cultures in this new and unique blend include two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207). This blend will produce a beer that is bursting with classic saison character with a rustic kick of Brettanomyces fruitiness and funkiness. While exhibiting a mild hay/barnyard component, the overall character is heavier on the fruit-forward end of the spectrum compared to our original Saison/Brettanomyces Blend. The Brettanomyces portion of the culture tends to generate character rather quickly owing to the nature of the strains used. Approximately 30 billion cells/vial <ref>[http:name="TYB_website" //www.theyeastbay.com/wild-yeast-and-bacteria-products/saisonbrettanomyces-blend-ii SAISON/BRETTANOMYCES BLEND II. The Yeast Bay website. Retrieved 02/06/2017.]</ref>.
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| Transatlantic Berliner Blend || 85+ || Med-Low || 66-75 || Transatlantic Berliner Blend is culture a long time in the making that marries Saccharomyces, Lactobacillus and Brettanomyces from two continents. Separated by the Atlantic Ocean, man-made borders and thousands of miles, our isolation efforts have brought these strains together! Transatlantic Berliner Blend is a blend of a clean ale strain (Germany), a healthy dose of both our Lactobacillus plantarum (US) and Lactobacillus brevis – Strain TYB282 (Mexico) isolates, and a touch of our Beersel Brettanomyces Blend (Belgium) and Brettanomyces bruxellensis Single Strain Isolate TYB184 (US). This culture will ferment to a crisp dryness over time and produce the trademark Berliner Weisse lactic acid backbone, with a touch of Brettanomyces tart citrus character and funk. Cell count: ~15 billion cells/vial<ref name="TYB_website" />.
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| TYP House Sour Blend || 85+ || Med-Low || 68-78 || The Yeast Bay House Sour Blend is complex blend developed over three years of isolation work, currently consisting of the following organisms: 3 Belgian/Saison ''Saccharomyces cerevisiae'' isolates, 16 ''Brettanomyces'' sp. isolates, ''Saccharomyces fermentati'', ''Lactobacillus brevis'', ''Lactobacillus delbreuckii'', ''Lactobacillus plantarum'', ''Lactobacillus'' sp. ("uncultured Lactobacillus" sequencing result), ''Pediococcus damnosus''. This culture will produce a dry, acidic, complex beer over time with a complementary profile of lactic acid, pineapple/orange/lemon/floral esters and earthy funk. The ''Lactobacillus'' and ''Pediococcus'' have been maintained in the presence of moderate IBU (~5-10) with the hope that a slightly more hop-tolerant population will persist. However, as with the Mélange Sour Blend, if you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72°F for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 30 billion cells/vial <ref>[http://www.theyeastbay.com/wild-yeast-and-bacteria-products/tyb-house-sour-blend TYB House Sour Blend. The Yeast Bay website. Retrieved 07/27/2016.]<name="TYB_website" /ref>.
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| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || ''Brettanomyces'', ''Saccharomyces'', and the bacterial strains ''Lactobacillus'' and ''Pediococcus''.
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| WLP630 Berlinerweisse Blend || 73-80 || Med || 68-72 || German Weizen yeast and ''Lactobacillus'' (does not contain ''Brettanomyces'') <ref>[https://www.whitelabs.com/yeast-bank/wlp630-berliner-weisse-blend "WLP630 Berliner Weisse Blend". White Labs website. Retrieved 08/20/2018.]</ref>. The yeast strain is a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']] <ref>[https://www.whitelabs.com/yeast-single?id=180&type=YEAST&style_type=7 White Labs website. WLP630. Retrieved 05/20/2021.]</ref>|-| WLP631 Appalachian Tart || 75-85 || Med || 80-95 || A blend of several unnamed strains of kveik and an unnamed ''Lactobacillus'' species <ref>[https://www.whitelabs.com/yeast-bank/wlp631-appalachian-tart "WLP631 Appalachian Tart". White Labs website. Retrieved 01/14/2021.]</ref>.
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| WLP665 Flemish Ale Blend || 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
| 3191 Berlinerweisse Blend || 73-77 || Low || 68-72 || This blend includes a German ale strain with low ester formation and a dry, crisp finish. The ''Lactobacillus'' included produces moderate levels of acidity. The unique ''Brettanomyces'' strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates. This is a "Private Collection", which means it is only offered occasionally for a single season.
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| 3031 - PC Saison-Brett Blend || 80-90 || Low || 65-80 || A blend of Saison yeast and ''Brettanomyces'' creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend. This is a "Private Collection", which means it is only offered occasionally for a single season. From Wyeast: "The 3031 blend is a couple different saison strains and a Brett c. The blend should produce a moderate Brett character is a relatively short amount of time (approx. 8-12 weeks), which should increase with age. It will do best at a fermentation temp of 65-80*F, with higher ester formation at the upper end of that range." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1155441594484053/?comment_id=1157740487587497&offset=0&total_comments=3&comment_tracking=%7B%22tn%22%3A%22R%22%7D Private correspondence between Ben Campbell Dunstan and Wyeast. 10/02/2015.]</ref>. The saison yeast has been determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticusDiastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''Saccharomyces S. cerevisiae'' var. ''diastaticus'']] <ref name="wyeast_diastaticus">[https://www.facebook.com/groups/MilkTheFunk/permalink/2095461573815379/ Email from Jeannette Kreft-Logsdon. Milk The Funk Facebook post about Wyeast's diastaticus strains. 05/16/2018.] </ref>.
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| 9097 - PC Old Ale Blend || 75-80 || Med || 68-75 || Wyeast, as part of their Private Collection series, has come out with their Old Ale Blend. Using both an attenuative strain of ''Saccharomyces'' and a strain of ''Brettanomyces'', the two work in tandem to create lovely, classic British-style ales. Working particularly well in darker worts, this blend can create wonderful barleywines, old ales and strong ales. The blend creates ales with a nice fruit character and wonderful esters, and the ''Brett'' will work on the beer with time, bringing out pie cherry notes with the tart sourness and horse blanket flavors typical in traditional, well-aged old ales. A great strain to use when producing big beers that will develop deep and complex flavors over time! This is a "Private Collection", which means it is only offered occasionally for a single season. The ''Brett'' is rumored to be [[Brettanomyces#Wyeast|Wyeast 5526 (Lambicus)]] and the ''Sacch'' is rumored to be the Thomas Hardy yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1173561706005375/?comment_id=1173738339321045&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Brandon Jones about Wyeast 9097 Old Ale blend. 11/4/2015.]</ref>.
===Starters and Other Manufacturer Tips===
In the past, some yeast manufacturers (namely Wyeast) did not recommend making a starter for mixed cultures. Reasons varied from "throwing off the ratio of microbes" to "creating acetic acid". In regards to the first concern, throwing off the ratio of microbes will likely not be a real concern. It is possible that this will change the profile of the fermentation (for example the beer might turn out more sour because the lactic acid bacteria were allowed to grow more cells in the starter), but if treated properly all of the microbes will have a higher cell count after a starter is made, and the yeast (both ''Brettanomyces'' and , ''Saccharomyces'', and any bacteria) will be more viable after a starter. Pitching a second culture of fresh ale yeast isn't necessary with mixed cultures that have their own ''S. cerevisiae'', and making a starter ensures the cell count is high enough. However, some mixed cultures might not come with ''Saccharomyces'' out of the package, or in the case of a [[Mixed_Fermentation#Reusing_a_Sour_Yeast_Cake|re-using a sour yeast cake]] the ''Saccharomyces'' might be dead. In such cases the brewer may choose to pitch fresh ''Saccharomyces'' separately (see [[Mixed_Fermentation#Reusing_a_Sour_Yeast_Cake|re-using a sour yeast cake]]). Oxygen does not inhibit lactic acid bacteria in general, so this is generally not a concern.
If the package is fresh, then a starter is generally not required. If the package is nearing expiration or expired and buying a new package is not an option, or if the batch of beer is much larger than what the package is intended for, then the viability of the yeast and bacteria is probably compromised and we recommend making a starter for all mixed cultures to (including Wyeast Roeselare). In general, we the brewers yeast and lactic acid bacteria benefit from a starter the most (''Brettanomyces'' doesn't need a high cell count in order to affect the beer, but some strains of lactic acid bacteria benefit from a higher pitching rate), but a starter is insurance for all of the strains in the blend. We recommend a 500-1000 mL starter (~1.040 OG with DME) for a 5 gallon batch. Run a stir plate on the lowest setting, or use occasional manual stirring with no automatic stirring. If the package contains ''Brettanomyces'', then run running the starter for 4-6 days; if will increase its cell count and is generally recommended but not always completely necessary since ''Brettanomyces'' only needs a few viable cells to have an impact. If the package does not contain ''Brettanomyces'' then run the starter for 24-48 hours. Do not use hops in the starter unless inhibiting the lactic acid bacteria is desired. One may want to have an anaerobic starter in the case that the brewer wants to inhibit the yeast in the starter, especially ''Brettanomyces''. Remember though that yeast (particularly ''Brettanomyces'') needs oxygen in order to grow viable cells, so yeast growth under anaerobic conditions won't be optimal , and limiting oxygen during the starter will favor the growth of ''Saccharomyces'' over ''Brettanomyces'' (see [[Mixed_Cultures#Effects_of_Mixed_Cultures_on_Growth|Effects of Mixed Cultures on Growth]] below) <ref name="martyniak" /><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1660420660652808/?comment_id=1660436453984562&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Pat Tkacz and Justin Amaral. Milk The Funk Facebook group. 04/21/2017.]</ref>.
In regards to the concern about oxygen and acetic acid production, oxygen does encourage acetic acid production in ''Brettanomyces'' (see [[Brettanomyces#Starter_Information|''Brettanomyces'' starters]]). However, a starter can be decanted to remove the starter beer if it smells highly acetic. Some brewers have reported not decanting the starter at all, and the small amount of acetic acid present doesn't make a large impact on the final beer due to dilution. Therefore, in general, it is good to use aluminum foil to cover the starter instead of using an airlock. If the starter is going to be stored for longer than 2 or 3 weeks, then use an airlock after 3-6 days to limit the acetic acid production and store it at refrigerator temperatures. Long-term exposure to acetic acid and low pH will lower the vitality of ''Brettanomyces'', ''Saccharomyces'', and lactic acid bacteria. The viability of the microbes will get worse the longer the starter is stored. Some strains of ''Brettanomyces'', saison yeast, and lactic acid bacteria might remain more viable than regular brewer's yeast over time in these harsh conditions, but a starter that is 6+ months old should be treated like a [[Mixed_Fermentation#Reusing_a_Sour_Yeast_Cake|sour beer yeast cake]]) and a fresh starter should be made to make sure the cell count is adequate at pitching time. Alternatively, if the brewer knows that a starter will be saved for a long time, adding 1.5-2 grams of chalk (CaCO3) per liter will help buffer the pH and potentially help all of the microbes live longer (separating the chalk from the slurry might be difficult, and so this chalk might end up in the beer/wort when the starter is pitched, which may not be desireable). Low pitching rates in general are sometimes acceptable for sour beer fermentation(more so regarding ''Brettanomyces'' and less so for some lactic acid bacteria), as long as adequate growth of each species can occur during fermentation.
See the recommendations below from smaller yeast labs below for examples of how to treat mixed culture starters.
Cell growth can also be influenced by the presence of other microorganisms, such as lactic acid bacteria, ''Saccharomyces'' and ''Brettanomyces''. One study by Hübbe showed that ''L. brevis'' and ''L. parabrevis'' grew to the normal high cell counts when grown individually and without competition. When co-fermented with ''Brettanomyces'', the cell count of ''L. brevis'' was halved, and the growth rate of ''L. parabrevis'' was greatly diminished to about 15-20%, indicating that the ability of ''Lactobacillus'' to compete with ''Brettanomyces'' is species dependent. The pitching rate of ''Brettanomyces'' was also tested, and seemed to not have an effect on the ''Lactobacillus'' growth. When co-fermented with both ''S. cerevisiae'' and ''Brettanomyces'', the ''Lactobacillus'' growth was greatly diminished to about 2-13% of what the normal cell growth was without competition. This appears to correspond with anecdotal reports from brewers that some ''Lactobacillus'' species/strains do not compete well with yeast, especially ''S. cerevisiae''. The growth of ''Brettanomyces'', however, was not affected by the presence of ''Lactobacillus'' <ref name="Hubbe">[https://www.facebook.com/groups/MilkTheFunk/permalink/1407620509266159/ Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis). Thomas Hübbe. 2016.]</ref>.
Brian Martyniak showed that ''Brettanomyces'' growth can be inhibited by the concurrent growth of ''S. cerevisiae'' under anaerobic conditions. In aerobic conditions, oxygen appears to help ''Brettanomyces'' out-compete ''S. cerevisiae''when ''S. cerevisiae'' is present in small quantities. The presence of lactic acid bacteria does not greatly effect ''Brettanomyces'' growth <ref name="Hubbe" /><ref name="martyniak">[https://www.facebook.com/groups/MilkTheFunk/permalink/1362220513806159/ MTF post by Brian Martyniak on ''Brettanomyces'' growth in competition with ''Saccharomyces'' under aerobic and anaerobic conditions. 07/29/2016.]</ref>. Hübbe showed a similar result by showing that both ''B. bruxellensis'' and ''B. anomalus'' grew essentially the same amount by themselves or with ''Lactobacillus'', but growth for both ''Brettanomyces'' species was greatly inhibited when co-fermented with ''S. cerevisiae''. Therefore, when making starters for mixed cultures of ''Brettanomyces'' and ''Saccharomyces'', the brewer might be able to favor ''Saccharomyces'' by limiting oxygen, or favor ''Brettanomyces'' by introducing oxygen during growth. Data from Thomas Hübbe and Mark Trent support that the initial pitching rate doesn't have a great effect on the final cell count in pure ''Brettanomyces'' starters or beer, indicating that ''Brettanomyces'' is fairly forgiving in regards to small initial cell counts <ref name="Hubbe" /><ref>[[Brettanomyces_Propagation_Experiment|MTF ''Brettanomyces'' Propagation Experiment]]</ref>. At last one report exists of a hybridization events in a mixed/spontaneous beer fermentation. These hybridization events were the result of ''S. cerevisiae'' and ''S. uvarum'' hybridizations. The potential parent strains were screened for sporulation and were found to be able to sporulate (the hybrids were not able to sporulate). This same group reported changes to the STA1+ genes that differed from the pitched diastatic strains. This demonstrates that the general concept of "uncontrolled genetic drift" is at least possible in mixed cultures <ref>[https://www.pnas.org/doi/abs/10.1073/pnas.1105430108 Microbe domestication and the identification of the wild genetic stock of lager-brewing yeast. Diego Libkind, Chris Todd Hittinger, Elisabete Valério, Carla Gonçalves, Jim Dover, Mark Johnston, Paula Gonçalves, and José Paulo Sampaio. DOI: https://doi.org/10.1073/pnas.1105430108. 2011.] See also [https://www.facebook.com/groups/MilkTheFunk/posts/7415625611798922/?comment_id=7427190037309146 this MTF thread]</ref>.
* See also [[Mixed Fermentation]].
'''[[Dry Yeast for Sour Ales BlackManYeast]] on all blends'''
"My yeast blends are 95 billion CFUs of bacteria for primary fermentation [with] 1.055SG/5 Gallon direct pitch." - Barrett Tillman, owner of BMY <ref>[https://wwwdrive.facebookgoogle.com/groups/MilkTheFunk/permalink/1041201869241360/open?comment_id=1041947599166787&offset=0&total_commentsid=25 17_xHSAMqTA3Tlbundy0dXbvX0AqJ1ILf6OEWxCLMso4 Conversation with Barrett Tillman on Milk The Funk. 3/22/2015.]</ref>.
Separate ''Brettanomyces'' culture(s) recommended. Order of acidity from least to greatest is: A4, B4, F4, G4, and K4. Generations 2 and 3 start to become more acidic <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1213239365370942/?comment_id=1213348992026646&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Barrett Tillman on MTF. 01/13/2016].</ref>.
'''[[Omega Yeast Labs]] on ''Saccharomyces''/''Brettanomyces'' blends'''
Since there is little evidence for ratios of ''S. cerevisiae'' to ''Brettanomyces'' in these types of blends as having a great effect on beer (see [[Brettanomyces_and_Saccharomyces_Co-fermentation|''Brettanomyces secondary '' and ''Saccharomyces'' co-fermentation experiment]]), there is no reason not to treat a starter for these types of blends as a normal ''Saccharomyces'' starter. A small number of ''Brettanomyces'' cells will produce the same effects as a large number of ''Brettanomyces'' cells, and having a proper pitch of ''Saccharomyces'' will help prevent fermentation off-flavors from the ''Saccharomyces''. Step up the starter as many times as needed for larger pitches. This goes for blends from other yeast companies as well <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1487655161262693/?comment_id=1488493787845497&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Lance Shaner from OYL on Saccharomyces/Brettanomyces blend starters on MTF. 12/1/2016.]</ref>.
</blockquote>
==Storage==
Generally, store mixed cultures at a steady, cold temperature. It is best to use a mixed culture before the package's expiration date, but if the mixed culture is stored past it's expiration date, a starter might help increase viability of some or all of the microbes. For storing a mixed culture in the form of a yeast cake or sour beer, see [[Mixed_Fermentation#Storing_a_Yeast_Cake_or_Sample|Storing a yeast cake or sample]] for more information.
 
According to Dr. Bryan Heit of [https://suigenerisbrewing.com/ Sui Generis Brewing Blog], long term storage on slants is not recommended for mixed cultures because some strains might outgrow other strains during storage. [https://www.youtube.com/watch?v=o0zluMPcwrY Freezing fresh mixed cultures] with glycerol is a better option for storage up to 2 years <ref>[https://www.facebook.com/groups/MilkTheFunk/posts/5787329431295223/?comment_id=5790587064302793 Dr. Bryan Heit on storing mixed cultures. Milk The Funk Facebook group. 05/18/2022.]</ref>.
==See Also==

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