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→Propagate Lab
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! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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| MIP-001 || ''Pichia kluyveri'' || Low || || || Highly aromatic with notes of candied orange and banana. This yeast can be used by itself the the production of low ABV beer or co-pitched with another yeast to drive ester production.
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| WYP39 || ''Lachancea fermentati'' || Med to High || || || In collaboration with [[Wild Pitch Yeast]]. Produces a clean/slightly fruity aroma and flavors characterized as sour, pineapple, mango, black tea, melon, and pear. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation.