Mixed Cultures
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
In cooperation with Eric Bandauski [1].
| 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. |
| 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 |
| 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 culture |
| 3763 - Roeselare Blend | Wyeast | 75-80 | Varies | 65-85 | Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture |
| 3203 De Bom | Wyeast | 70-75 | Varies | 80-85 | Under optimum conditions, beers can be ready for consumption in 1-2 months |
| 3209 Oud Bruin | Wyeast | 70-80 | Varies | 80-85 | sour blend is built for dark, malt-accented sour styles – like 3763 Roselaere™ it will create sharp acidity, but unlike 3763 it will leave the malt character intact, creating a balanced and complex end product. Excellent base for blending fruit in secondary |
| 3191 Berlinerweisse Blend | Wyeast | 73-77 | Low | 68-72 | 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 |
| Where Da Funk | Omega Yeast Labs | 78-88 | Low | 68-80 | This blend will not produce significant “funk” or acid, even with extended aging. The blend pairs well with fruity aroma hops to make a unique pale ale |
| Bit O' Funk | Omega Yeast Labs | 85+ | Low | 68-80 | Brettanomyces bruxellensis for development of moderate “funk” during a secondary fermentation. The “bit ‘o funkiness” will take extended time (3+ months) to develop. |
| Bring on da Funk | Omega Yeast Labs | 85+ | Low | 68-80 | Brettanomyces bruxellensis, claussenii, lambicus, custersianus, & naardenensis for a funky, fruity and complex brew. |
| GB144 Sweet Flemish Brett | GigaYeast | 80-85 | Low | 68-75 | Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics |
| GB122 Berliner Blend | GigaYeast | 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 | GigaYeast | Belgian ale yeast and lactic acid bacteria. Cleaner than GB121. Creates a beer with stone fruit/plum esters and sour notes | |||
| GB121 Farmhouse Sour | GigaYeast | 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 | GigaYeast | Low | 68-80 | Sour with fruity esters and black pepper. |