13,586
edits
Changes
added ECY45 BugFarm 2
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| [[East Coast Yeast]] || ECY31 Senne Valley Blend || ''Debaryomyces'', ''Priceomyces'', ''Wickerhamomyces'', ''Pichia'', lactic acid bacteria, a wild ''Saccharomyces'', and ''B. bruxellensis'' || || || || Intended for primary fermentations due to the portfolio of wild oxidative yeasts. Emulating ales by employing similar microflora recently observed from a prominent Lambic producer, this new blend includes various unique yeasts (Debaryomyces, Priceomyces , Wickerhamomyces, and Pichia). Contributes to aroma through the production of volatile compounds and higher terpenol flavors. Rounding out the blend : Lactic bacteria, Wild-type Saccharomyces from the Senne Valley, and multiple strains of Brettanomyces bruxellensis. Recommended to be aged a minimum of 1 yr. Extremely wild with notes of smokey barnyard, musty funk, and ethyl acetate <ref>[http://www.eastcoastyeast.com/wild-stuff.html East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 01/24/2018.]</ref>.
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| [[East Coast Yeast]] || ECY45 BugFarm 2 || Kveik ''Saccharomyces'', ''Brettanomyces'', ''Lachancea thermotolerans'' (Origin: grapes), and ''Lactobacillus'' || || || || Described by ECY as producing "citrusy" sour beers <ref>[http://www.eastcoastyeast.com/wild-stuff.html East Coast Yeast website. Wild Yeast / Brettanomyces / Lactic Bacteria. Retrieved 03/27/2021.]</ref>.
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| [[Fermmento Labs]] || FB6 Lambic & Sours || ''Pediococcus pentosaceus'', ''Lactobacillus pentosus'', ''Lactobacillus plantarum'', ''Brettanomyces bruxellensis'', ''Candida colliculosa'', ''Kluyveromyces thermotolerans'', ''Kloeckera africana'', ''Hanseniaspora uvarum'', ''Hanseniaspora apis'', Belgian ale yeast, and sherry Flor yeast. || || || || Ferments at 20-28°C <ref name="fermmentos_catalog_2017">[https://fermmentolabs.com.br/wp-content/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf Fermmentos Labs Catalog. Retrieved 12/21/2017.]</ref>.