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''(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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| 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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| 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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| 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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| F02 - Gorgon || || || || Two ''Bretts'' (lambicus family), ''L. delbrückii'', and the same Belgian ''Sacch'' as F01.

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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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| 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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! Name !! Attenuation !! Flocculation !! Temp°F !! Notes

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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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| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || ''Brettanomyces'', ''Saccharomyces'', and the bacterial strains ''Lactobacillus'' and ''Pediococcus''.

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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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| 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===

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>.

* See also [[Mixed Fermentation]].

'''[[Dry Yeast for Sour Ales BlackManYeast]] on all blends'''

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'''

</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.

==See Also==