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→Commercial Cultures
For mixed cultures that contain only the genera ''Brettanomyces'', ''Lactobacillus'', and/or ''Pediococcus'', see [[Mixed_Cultures#Culture_Charts|Mixed Cultures Chart]].
=== AEB ===
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See also:
* [https://www.aeb-group.com/en/food-beverage/levulia-alcomeno-1 AEB product sheet.]
* [https://www.facebook.com/groups/MilkTheFunk/permalink/2872732672754928/?comment_id=2875014469193415&comment_tracking=%7B%22tn%22%3A%22R%22%7D Federico Tondini, the Scientific Coordinator for AEB, gives an overview of how to use this strain in beer and fermentation characteristics and answers any questions about this strain on MTF.]
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| } ===[[East Coast Yeast]] ==={|class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| 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>. |-| 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>. |-|} ===[[Fermmento Labs]] (Brazil)==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| 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>.
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| [[East Coast Yeast]] FB10 Fruteira || ECY45 BugFarm 2 || Kveik ''SaccharomycesBrettanomyces anomalus'', ''BrettanomycesTorulaspora delbruekii'', ''Lachancea Lanchancea thermotolerans'' (Origin: grapes), ''Kloeckera africana'', and ''LactobacillusHanseniaspora uvarum'' || || || || Described by ECY as producing Ferments at 28-30°C <ref name="citrusyfermmentos_catalog_2017" 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. || || || |} ===Lallemand Brewing/Wine==={| Ferments at 20-28°C <ref nameclass="fermmentos_catalog_2017wikitable sortable">[https://fermmentolabs.com.br/wp-content/uploads/2017/07/Cat%C3%A1logo_Fermmento_Labs_TWTF.pdf Fermmentos Labs Catalog. Retrieved 12/21/2017.]</ref>.
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Independent research by Dr. Bryan Heit contradicts some of the manufacturer's information regarding re-pitching. Dr. Heit's data suggest that as long as Philly Sour is re-pitched quickly (the death rate was ~1%/day), it can be re-pitched up to at least 10 generations, and probably re-pitched indefinitely if the correct cell count is pitched. Cell counts should be performed in order to verify that the correct pitching rate of ~0.5-1 million/ml (use this same pitching rate for different gravities of wort) is maintained since pitching under or over this amount produces less pH drop. This culture works better when the wort is well oxygenated and highly fermentable. See this [http://suigenerisbrewing.com/index.php/2021/02/12/diving-deep-in-to-philly-sour blog article by Dr. Heit] and this [https://fb.watch/3Ftevh7G14/ episode of "MTF The Podcast Live"] for more information.
See this [http://html5-player.libsyn.com/embed/episode/id/18140333/height/90/theme/custom/thumbnail/yes/direction/backward/render-playlist/no/custom-color/000000/ The Brü Lab podcast episode] with Dr. Farber. Note that Farber's claim that this is a new species of ''Lachancea'' is disputed by genetic analysis by Dr. Bryan Heit in his blog article [http://suigenerisbrewing.com/index.php/2020/12/08/lachancea-patent-wars/ "The (Not So Great) Lachancea Patent"] and in this episode of [https://fb.watch/3Ftevh7G14/ episode of "MTF The Podcast Live"].
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===[[Mainiacal Yeast]]===
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! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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|| || This blend is best used with a Brett secondary. High creation of phenols along with higher hopping rates(aged hops are best) will give Brett more to feed on and allow it to be more expressive. Choosing the Brett strain will also vastly change what the outcome is.
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|| || A very unique strain. This is part of our Lactic Acid Yeast strains. These LAY type strains were pioneered by Wild Pitch Yeast. They are very unique in the fact that as they ferment they also produce lactic acid. So essentially it’s a yeast that can make a sour beer all on its own! We mutated this strain to our needs over a year. It's now more acid tolerant(there was a real problem with viability after a fermentation), more tolerant of temperates, better suited in anaerobic environments, and less stressed by a maltose filled environment. That being said, its still not as fond as a wort environment but its more tolerant then it was originally. There are many strains of Brettanomyces in the brewing world that are misidentified and are actually Wickerhamomyces a. This particular strain is great for adding what we know as a "Brett like quality" while also souring the beer.
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|| || The famed Lachancea t species! This was the first species announced to be proof of yeast strains that could produce a significant amount of lactic acid. Like most of our Lachancea strains, this strain also produces higher amounts of glycerol making for a better body beer as well as amazing head formation and retention. It lends hints of stone fruit but is very neutral and balanced in flavor.
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|| || Another one of our Lachancea t species. This was the first species announced to be proof of yeast strains that could produce a significant amount of lactic acid. Like our other Lachancea strains this strain also produces higher amounts of glycerol making for a better body beer as well as amazing head formation and retention. This one tends to sour a bit less then our other Lachancea t strain and lends a clean ale profile with hints of fruit esters.
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|| || This particular strain of T. delbrueckii brings a earthy character but has a ethanol tolerance of around 5% so is best used when co pitched with another strain or low gravity beers. It tends to be more earthy when used co pitched.
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|| || This strain is very hefeweizen like. It lends notes of cloves and light bananas while also having a slight rustic farmhouse feel. It's ethanol tolerance is around 6% so should not be used in high gravity beers unless co pitched with a strain that can attenuate out.
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|| || This strain needs to be used in conjuction with another primary ferment. It will not fully attenuate but adds a funky quality to whatever its used in. It can be used pre ferment, co ferment, or post fermentation. Like most other Debaryomyces species this strain has a high salinity tolerance.
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|| || A lactic acid bacteria that can also convert malic acid to lactic acid. This species is generally used in wine making to soften the malic acid character. However some strains can also metabolize maltose making it a viable souring bacteria. This strain can do so and adds a light stone fruit note to the beer. Keep in mind if fruiting a beer while this is present it will consume malic acid from the fruit creating more lactic acid.
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|| || A lactic acid bacteria that can also convert malic acid to lactic acid. This species is generally used in wine making to soften the malic acid character. This strain cannot metabolize maltose so should be used after a beer has had some sort of fruit added or other carbon source of glucose/malic acid. We find this also pairs well with other bacteria strains.
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|| || One of our most unique blends. This includes all of our yeast and bacteria strains that are not Sacc, Brett, Lacto, or Pedio. This blend will continue to change as we added new microbes to our bank. This blend is very unique as it changes severely depending on its environment and carbon sources. Can serve as a primary pitch with no additional brewer's yeast, or pitch additional brewer's yeast to suppress some yeast expression in this blend which results in more nuanced flavors <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1973120912716113/?comment_id=1973126846048853&reply_comment_id=1973160732712131&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Justin Amaral. Milk The Funk thread on pitching A2A as a primary or secondary pitch. 01/31/2018.]</ref>.
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|| || A LAY strain that just like the rest has been mutated to our needs. What is interesting about this strain is it is quite neutral in flavor and doesn't produce as much lactic acid as most of our LAY strains. It leaves the beer slightly tart usually around 3.7-3.9 pH. This strain also produces more glycerol then most yeast strains leaving more body as well as an amazing head creation and retention.
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|| || || This species is generally found in Sherry wines. It's most commonly referred to as a "Flor" yeast. Is is a oxidative yeast that also forms a heavy pellicle with access to O2. It's best used in secondary environments but can be used in primary. It lends notes of fresh cut apples and earthy/hazelnut like flavors.
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| } ===[[Propagate Lab]] ==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/ [[Wild Pitch Yeast]] Other Notes|-| 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.|-| YH156 || ''Schizosaccharomyces japonicus'' || High || || || In collaboration with [[Wild Pitch Yeast]]. Produces a sweet fruit/apple/slightly smoky/melon aroma and flavors characterized as sour, green apple Jolly Rancher, and stone fruit. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 68-78 F is recommended, with warmer temperatures yielding faster attenuation. Pairs well with fruit in beer, cider, and mead, though sulfites should be avoided.|-| YH72 || ''Lachancea thermotolerans'' || Med to High || || || In collaboration with [[Wild Pitch Yeast]]. Produces a neutral/slightly tart/fruity aroma and flavors characterized as sour, stone fruit, and clean. 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.
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| [[Propagate Lab]] / [[Wild Pitch Yeast]] || YH156 YH82 || ''Schizosaccharomyces japonicusLachancea thermotolerans'' || Med to High || || || In collaboration with [[Wild Pitch Yeast]]. Produces a sweet fruit/appleneutral/slightly smoky/melon subtle pear aroma and flavors characterized as sour, green fruity, perry, apple Jolly Rancher, and stone fruitapricot. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 6872-78 86 F is recommended, with warmer temperatures yielding faster attenuation. Pairs well with fruit in beer, cider, and mead, though sulfites should be avoided.
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| } ===[[Propagate Lab]] / [[Wild Pitch The YeastBay]] ==={|| YH72 || ''Lachancea thermotolerans'' || Med to High || || || Produces a neutral/slightly tart/fruity aroma and flavors characterized as sour, stone fruit, and clean. 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. class="wikitable sortable"
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While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose polymers, in co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product. This accentuation of the aroma profile is likely due to not only the complex though rather subdued fruit cocktail ester profile of M. reukaufii, but also to the production of glucosidases (exhibited by others in the genus) that utilize hop glycosides as substrate to free flavor active molecules from the sugars to which they are bound. This strain MUST be used in conjunction with other yeast that can ferment brewer’s wort that is capable of fermenting maltose. Count: ~10 billion cells/vial <ref>[https://www.theyeastbay.com/beta-release-cultures/metschnikowia-reukaufii Metschnikowia reukaufii. The Yeast Bay website. Retrieved 08/21/2019.]</ref>. See also [[Nonconventional_Yeasts_and_Bacteria#Metschnikowia_reukaufii|''Metschnikowia reukaufii'']].
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| } ===[[White Labs]] ==={|class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes|-| Various || Various || || || || See https://www.whitelabs.com/the_vault?id=60|-|} ===[[Wild Pitch Yeast]]==={| class="wikitable sortable"|-! Product Name !! Taxonomy !! Attenuation !! Flocculation !! Starter Note !! Fermentation/Other Notes
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|| || This wild cousin of Saccharomyces cerevisiae that is often found in wine fermentations was isolated from a serviceberry in Bloomington, IN in 2014. This yeast produces a yeasty aroma and lends a pleasant tart, spicy flavor to beer. It is recommended for a mixed fermentation with a neutral, more attenuative ''S. cerevisiae'' strain <ref name="wild_pitch_catalog">[http://wildpitchyeast.com/yeast-catalog Wild Pitch Yeast catalog. Retrieved 1/2/2018.]</ref>. Produces lactic acid (down to pH 3.2 in some cases) and ethanol (up to 8-9% ABV) at the same time and is hop tolerant up to at least 75 IBU <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1947575938603944/?comment_id=1947588381936033&reply_comment_id=1951757644852440&comment_tracking=%7B%22tn%22%3A%22R%22%7D Dr. Matt Bochman. Milk The Funk thread on Saucy Brew Works use of lactic acid yeast. 01/12/2018.]</ref>.
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|| || This wild cousin of ''Saccharomyces cerevisiae'' was isolated from a chestnut oak tree in Bloomington, IN in 2014. This yeast produces a mild yeasty aroma and beers that flavors that are Belgian- and saison-like with a subtle spice. It is recommended for a mixed fermentation with a neutral, more attenuative ''S. cerevisiae'' strain <ref name="wild_pitch_catalog" />.
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|| || This wild cousin of ''Saccharomyces cerevisiae'' was isolated from a white oak tree on the Indiana University campus in Bloomington, IN in 2014. This yeast produces a Belgian phenolic character and an original bubblegum flavor <ref name="wild_pitch_catalog" />.
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