13,591
edits
Changes
added SouthYeast Labs
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| RVA 806 Lickinghole Creek Ale || [[RVA Yeast Labs]] || Virginia’s LHCB farm || 78-85 || Med || 68-74 || citrus esters, a nose of sweet honey and a dash of phenolic spice, this strain will complement a variety of dry Belgian style beers. We highly recommend this strain for Belgian triple and Saison.
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| P1 Musserweissen || [[SouthYeast Labs]] || Dwarf Peach (South Carolina) || 78.7% || Low || || Use for Wit, Heffe, Saison, Kolsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>.
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| N3 Native Cider || [[SouthYeast Labs]] || Nectarine (South Carolina) || 83.2% || High || || Use for light Belgian ales, cider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary <ref name="SouthYeast"></ref>.
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| B3 Farmhouse Ale || [[SouthYeast Labs]] || Blueberry (South Carolina) || 79.3% || Low || || Use for saison, farmhouse ales. "Medium acidity". Tart esters; straw spice phenolics. 4-6 weeks in primary <ref name="SouthYeast"></ref>.
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| HS2 New Abbey Ale || [[SouthYeast Labs]] || Honeysuckle (Tennessee) || 78% || Medium || || Use for Belgian and Abbey type ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-4 weeks in primary. Full flavor and complex. <ref name="SouthYeast"></ref>.
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| Saison 1 Blend || [[SouthYeast Labs]] || South Carolina || High || Medium || || Use for Blonde, wit, saison, sours. "Medium acidity". 2-4 weeks in primary. Large bouquet of fruit and spice; complex. Contains Brett??? <ref name="SouthYeast"></ref>.
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| Farmhouse Saison Blend || [[SouthYeast Labs]] || Southeast || High || Low || || Use for farmhouse ales. "Medium acidity". Peach, citrus esters; straw spice phenolics. 2-6 months to reach maturity. Contains Brett??? <ref name="SouthYeast"></ref>.
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==References==
<references/>