Changes

For the purpose of this wiki, '''Mixed mixed cultures''' contain 2 or more different genera from each of these genera of organisms: ''[[Lactobacillus]]'', ''[[Pediococcus]]'', ''[[Brettanomyces]]'', ''[[Saccharomyces]]'', and [[SaccharomycesKveik#Commercial_Availability|Kveik]] (see each of the previous links for commercially available pure cultures of these organisms). For mixed culture blends that contain other genera such as ''Lachancea'' spp, ''Pichia'' spp., etc., see the [[Nonconventional_Yeasts_and_Bacteria#Commercial_Cultures|Nonconventional Yeasts and Bacteria]] wiki page.

:''In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.'' For mixed cultures that contain genera other than ''Brettanomyces'', ''Lactobacillus'', and ''Pediococcus'', see [[Nonconventional_Yeasts_and_Bacteria#Commercial_Cultures|Nonconventional Yeasts and Bacteria]].

| BBXMTF-0616 MTF Baltifunk Mega Blend/MTF Funkapolis Mega Blend || 96-100 || Med-Low || 65-80°F || '''Sold out, but may be available in another form Available for limited time after each HomebrewCon'''. Source: A “living” culture blend propagated from bottled dregs sourced from the Milk The Funk bottle share held June 10, 2016 at Homebrew Con in Baltimore. There are a limited amount of extra packs from the original prop. All orders will ship out the week of July 18th, 2016. The Milk The Funk bottle share at Homebrew Con 2016 was epic! So many MTF members shared some of their best bottles of funky and sour homebrew. Bootleg Biology was asked to collect the culture dregs from as many members’ bottles as possible to create this blend. This blend likely contains a unique collection of ''Saccharomyces'', ''Brettanomyces'', ''Lactobacillus'', ''Pediococcus'', among other random microbes contributed by Milk the Funk membersHomebrewCon. This blend is only available once during this pre-sale. No further homebrew culture props will be produced. Warning: No results can be guaranteed. This blend has not been tested by Bootleg Biology. See this [http://bootlegbiology.com/2017/06/27/new-culture-pre-sale-july-5-featuring-mtf-mega-blend-sour-weapon-l/ Bootleg Biology blog post].

| BBXMAD1 – The Mad Fermentationist Saison Blend || || || 68-80 || '''Availability: Limited'''. Source: A unique blend of cultures curated by [http://www.themadfermentationist.com/2017/02/bootleg-biology-mad-fermentationist.html The Mad Fermentationist, Michael Tonsmeire]. Bootleg Biology is proud to announce The First Official Mad Fermentationist Culture! Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture. At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities. This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally <ref>[http://bootlegbiology.com/product/the-mad-fermentationist-saison-blend/ "The Mad Fermentationist Saison Blend". Bootleg Biology website. Retrieved 02/21/2017.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1667652549929619/ There has been at least one report on MTF of this blend] producing considerable tartness at 22 calculated IBU.

====[[Boutique Yeast]](CLOSED)====

| B-73 Roselare Blend || 80%+ || Varies || 65-85 || Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures <ref name="bsi">[http://www.brewingscience.com/PDF/prodlist/BSI_Yeast_Descriptions_Guide.pdf BSI Yeast Description Guide. Retrieved 03/15/2016.]</ref>. Does not contain ''Pediococcus'' by default, but they will include it if asked <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1727422413952632/?comment_id=1729583023736571&comment_tracking=%7B%22tn%22%3A%22R222R0%22%7D Conversation with Brandon Jones Shawn Savuto on MTF. 0306/1520/20162017.]</ref>. ''Lactobacillus'' species is ''L. delbruekii'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1279149382113273/?comment_id=1279160632112148&reply_comment_id=1279195175442027&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation about BSI Roselare on MTF. 04/06/2016.]</ref>.

====[[Dry Yeast for Sour Ales BlackManYeast ]](CLOSED)====

| ECY01 - BugFarm || || || || Wild A unique blend of yeast and lactic bacteria to emulate producing sour or beers with leather, fruit, and cherry stone flavors. Perfect for Flemish reds, oud brune, other sour ales. The blend contains a base Belgian yeast, several ''Brettanomyces'', ''Lactobacilli'', and ''Pediococcus'' <ref name="ECYwebsite">[http://www.eastcoastyeast.com/wild beers such as lambic-style alesstuff.html Wild Yeast / Brettanomyces / Lactic Bacteria. ECY Website. Retrieved 04/22/2018.]</ref>. Over time displays a citrus sourness and barnyard funk profile. Homebrew vial (125 mL) is suitable for a 5-10 gallon (8 gal ideally) 15°P batch without a starter <ref>Private correspondence with Eccentric Beekeeper.</ref>.

| ECY02 Flemish Ale || || || || blend Blend of yeast and lactic bacteria producing sour beers with leather, fruit, and cherry stone flavors, base Belgian yeast, several ''Brettanomyces'', ''Lactobacilli'', and ''Pediococcus'' <ref name="ECYwebsite" />.

| ECY03 Farmhouse Brett ECY06 Berliner Blend || || || 70-74 || produce Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired, the blend contains a funky kolsch ale yeast, ''Lactobacillus brevis'' and acidic farmhouse ale particularly when a secondary fermentable is added ''Lactobacillus delbreuckii subspecies delbreuckii'' <ref>[http://www.love2brew.com/ECY-Berliner-Blend-ECY06-p/lyec06.htm ECY Berliner Blend (iECY06). Love2Brew website.e Retrieved 05/13/2016.]</ref>. priming sugar or fruit)

| ECY06 Berliner Blend ECY20 BugCounty || || || 70-74 || Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired, 20 different isolates combined. ''Brettanomyces'' dominants the blend contains a kolsch ale yeastoverall population. Several species of ''Saccharomyces'', ''Lactobacillus brevis'' and ''Lactobacillus delbreuckii subspecies delbreuckiiPediococcus'' <ref>[http:name="ECYwebsite" //www.love2brew.com/ECY-Berliner-Blend-ECY06-p/lyec06.htm ECY Berliner Blend (ECY06). Love2Brew website. Retrieved 05/13/2016.]</ref>.

| ECY20 BugCounty ECY23 Oud Brune || || || 68-74 || 20 different isolates combined for fermentation to overwhelm For primary fermentations. A unique blend of fruity Belgian ''Saccharomyces'' yeast and ''Lactobacilli'' species (''L. delbrueckii'' and ''L. brevis''). For those who prefer sourness without the sensespresence of Brett <ref name="ECYwebsite" />.

| New World Saison Belgian Sour Blend || 80+ || Med || 20-25 || A new world Saison blend containing Saccharomyces of 4 ''Brettanomyces'' strains isolated from Belgian Lambic beers, alongside 4 strains of ''Lactobacillus'' and Brettanomyces to produce a fruity2 strains of ''Pediococcus'', for the production of mixed fermentation sour ales. For best results, funky we recommend using this blend in beer with rustic charmless than 7 IBUs initially. Attenuates quicklySubsequent generations can use increasing IBUs. This is supplied at secondary fermentation pitch rates, and is intended to be used in secondary or as a copitch, with Brett character upon agingalongside a primary fermentation strain of your choice. Alcohol tolerance<ref name="escarpment_strains">[http: //www.escarpmentlabs.com/strains "Strains" list. Escarpment Laboratories website. Retrieved 12%/07/2017.]</ref>.

| Fruit Bomb Saison || 80+ || Med-Low || 22-27 || This high-character blend contains a Saison strain with balanced ester and spice aromas, an enigmatic Saccharomyces a ''Brettanomyces anomala'' strain with tropical characteristics, and a complex and fruity ''Brettanomyces bruxellensis'' strain. Highly suited to aroma hop or fruit-forward farmhouse ales/saisons. NOTE: the Saison yeast in this blend contains the STA1 gene, meaning it is [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''S. cerevisiae'']]. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact us for more information. Alcohol tolerance: 12+%<ref name="escarpment_strains" />.|-| New World Saison || 80+ || Med || 20-25 || A new world Saison blend containing Saccharomyces and Brettanomyces to produce a fruity, funky beer with rustic charm. Brett character increases during aging. NOTE: the Saison yeast in this blend contains the STA1 gene, meaning it is [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''S. cerevisiae'']]. Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact Escarpment Labs for more information. Alcohol tolerance: 12% <ref name="escarpment_strains" />.|-| Ontario Farmhouse Ale Blend || 80+ || Med-Low || 22-25 || This strain of ''Brettanomyces bruxellensis'' is noted for very prominent pineapple esters alongside a good dose of funk. It is suitable for primary fermentation of 100% Brett beers or secondary fermentation where some extra fruit and funk is desired. Works great with hops when co-pitched with clean ale strains as well, for faster turnaround of Brett IPAs <ref name="escarpment_strains" />.

====[[Fermentis]]===={| class="wikitable sortable"|-! Name !! Attenuation !! Flocculation !! Temp°C !! Notes|-| SafSour™ Barrel Instinct || || || 59 - 77°F || Ingredients: Yeast (Saccharomyces cerevisiae, Brettanomyces bruxellensis), Emulsifier: sorbitan monostearate (E/INS 491) /Bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici), maltodextrin, Glucoamylase from Aspergillus niger (EC 3.2.1.3) <ref>[https://fermentis.com/en/product/safsour-barrel-instinct/ "SafSour™ Barrel Instinct". Fermentis website. Retreived 11/25/2023.]</ref>.|-| SafSour™ Fruit Intuition || || || 59 - 77°F || Ingredients: Yeast (Saccharomyces cerevisiae, Brettanomyces bruxellensis), Emulsifier: sorbitan monostearate (E/INS 491) /Bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici), maltodextrin <ref>[https://fermentis.com/en/product/safsour-fruit-intuition/ "SafSour™ Fruit Intuition". Fermentis website. Retrieved 11/25/2023.]</ref>.|-|} ====[[Fermmento Labs]] (Brazil - CLOSED)===={| class="wikitable sortable"|-! Name !! Attenuation !! Flocculation !! Temp°C !! Notes|-| FB5 Sour German Beers || || || 17-22°C || Blend of ''Saccharomyces cerevisiae'' (German ale yeast), ''Lactobacillus plantarum'', and ''Lactobacillus brevis'' <ref name="fermmentos_catalog_2017" />.|-| FB9 Wild Aliens || || || 28-30°C || Blend of ''Brettanomyces bruxellensis'' and ''Pediococcus pentocaseus'' <ref name="fermmentos_catalog_2017" />. |-| FB11 Sauer Bugs || || || 25-30°C || Blend of ''Pediococcus pentosaceus'', ''Lactobacillus fructivorans'', and ''Lactobacillus penosus''. Designed for kettle souring <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>. |-| FB13 Fazenda || || || 25-30°C || Blend of ''Saccharomyces cerevisiae'' and ''Brettanomyces anomalus'' <ref name="fermmentos_catalog_2017" />.|-|} ====[[GigaYeast]](CLOSED)====

| GB122 Berliner Blend || || || || A blend of neutral ale yeast and lactic acid bacteria. Use directly in a primary to make a crisp, sour beer! LAB is the same strain as GB110 <ref name="steve_smith">[https://www.facebook.com/groups/MilkTheFunk/permalink/1068326413195572/?comment_id=1069411906420356&offset=0&total_comments=12&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Steve Smith of GigaYeast on MTF. 05/08/2015.]</ref>. See also Don Osborn's review in [https://www.youtube.com/watch?v=n978OCJxYxM 2016] and reviewed again in [https://www.youtube.com/watch?v=-KBW3h1tyh0 2017].

| GB124 Saison Sour || || Low || 68-80 || Sour with fruity esters and black pepper. LAB is the same strain as GB110 <ref name="steve_smith"></ref>. See also Don Osborn's review in [https://www.youtube.com/watch?v=n978OCJxYxM 2016] and reviewed again in [https://www.youtube.com/watch?v=-KBW3h1tyh0 2017].

| GB150 Sour Cherry Funk || 89 || || 68-80 || Blend of 3 Brett strains and Lactic Acid Bacteria. This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete. See also [https://www.youtube.com/watch?v=b4dF-FI6NrI GigaYeast Sour Cherry Funk, by Don Osborn (2016)] and reviewed again in [https://www.youtube.com/watch?v=-KBW3h1tyh0 2017].

====[[Imperial Organic Yeast|Imperial Yeast]]====

| F01 - Chimera || || || || Three ''Bretts'' (clausseniclaussenii, custerianus, lambicus), ''L. brevis'', and a Belgian ''Sacch''.

| F08 - Sour Batch Kidz || 80+ || Low || 68-76 || Sour Batch Kidz is a blend of low attenuating Belgian saison yeast, ''Lactobacillusbrevis'' (not hop tolerant), one ''Brettanomyces bruxellensis'' strain, and two one ''Brettanomyces yeast strainsanomalus'' strain <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1735063539855186/?comment_id=2024209640940573&comment_tracking=%7B%22tn%22%3A%22R%22%7D Alex Blais private correspondence with Imperial Organic Yeast. Milk the Funk Facebook thread on Sour Batch Kidz taxonomy. 03/15/2018.]</ref>. This blend is great for emulating lambics, Flanders reds, sour farmhouse ales and any other brew you would like to funk up. <ref>[http://www.imperialyeast.com/yeast-strains/ Imperial Organic Yeast website. Retrieved 09/14/2016.]</ref>. As much as 4 IBU will inhibit the ''Lactobacillus'', and Imperial Organic Yeast recommends no hops with this blend. The ''Brettanomyces'' is "mostly" the same as their Suburban Brett <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2133049653389904/?comment_id=2133881073306762&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Owen Lingley. Milk The Funk Facebook group thread on Sour Batch Kidz tolerance of IBU. 06/17/2018.]</ref>. [https://www.facebook.com/groups/MilkTheFunk/permalink/1735063539855186/ MTF thread on experiences with this culture] and [https://www.facebook.com/groups/MilkTheFunk/permalink/2753067621388101/?comment_id=2754526987908831&reply_comment_id=2754527941242069&comment_tracking=%7B%22tn%22%3A%22R%22%7D this advice from Imperial Yeast] on how the ''L. brevis'' in this blend is inhibited by 4+ IBU.|} ====[[Mainiacal Yeast]] (CLOSED)====Most of this lab's mixed cultures are listed on [[Nonconventional_Yeasts_and_Bacteria#Commercial_Cultures|Nonconventional yeasts and bacteria]]. {| class="wikitable sortable"|-! Name !! Attenuation !! Flocculation !! Temp°F !! Notes|-| Doughy Physique || 80-100% || 62F-80 || || This blend has 2 ''Pediococcus pentosaceus'' strains, a ''Pediococcus damnosus'' (different then in Gose gone wild), 2 ''Lactobacillus plantarum'' strains, 6 ''Brettanomyces bruxellensis'' strains, 1 ''Brettanomyces anomalus'', and then a sour dough culture that was adapted over to beer. The sour dough culture had 2 dominate ''Saccharomyces cerevisiae'' strains, one being a diastatic variant. It also contained 2 dominate Lacto strains that are still having the sub species identified. IBU tolerance - 10-15 of of the Pedio but slows down acid production. Lacto is around 1 IBU. Without any hops this blend will get to 3.1-3.4 pH <ref>[https://www.mainiacalyeast.com/online-shop/doughy-physique "Doughy Physique". Mainiacal Yeast website. Retrieved 04/29/2018.]</ref>. |-| Gose Gone Wild! || 85-100% || || 60-78 || This is a blend of a ''Pediococcus damnosus'', ''Pediococcus pentosaceus'', ''Lactobacillus delbrueckii'', 2 strains of ''Oenococcus oeni'', and 4 strains of ''Brettanomyces bruxellensis'' <ref>[https://www.mainiacalyeast.com/online-shop/gose-gone-wild Gose "Gone Wild!" Mainiacal Yeast website. Retrieved 04/29/2018.]</ref>. |-| MTF Quick Souring Blend || || || 60-100 || This blend include 4 Kveik strains with all of their yeast and bacteria included. Simonaitis(we know its technically not Kveik), Gravnin, Hornindal, and Raftevold. We’ve also added two Lactobacillus plantarum strains. We find this blend makes a sour pineapple apple cider type beer. The bacteria in this blend is very hop intolerant so we’d suggest little to no hops at all to achieve souring. If hops are desired we’d suggest dry hopping after the desired acidity is achieved. The temperature range is between 60-100F. We suggest around 85-90F for optimal performance from both the yeast and bacteria. We also suggest adding yeast nutrients on any ferments over 80F as the Kveik in the blend can be a bit more nutrient demanding at higher temps. This blend can also be used for a longer term ferment with ''Brettanomyces'' in secondary. A portion of the proceeds will be donated to Milk the Funk <ref>[https://www.mainiacalyeast.com/online-shop/milk-the-funk-quick-souring-blend "Milk the Funk Quick Souring Blend". Mainiacal Yeast website. Retrieved 07/23/2018.]</ref>.|-

| Where Da Funk OYL-210 || 78-88 || Low || 68-80 || A blend of a mild ''Brettanomyces anomalus'' <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1844285532266319/?comment_id=1844840358877503&reply_comment_id=1844899565538249&comment_tracking=%7B%22tn%22%3A%22R1%22%7D Lance Shaner. Milk The Funk Facebook thread on OYL-2010. 10/02/2107.]</ref> isolate from a Colorado brewery known for its Brett beers and two strains formerly classified as Brettanomyces but since found to be Saccharomyces (Trois and ECY-03b). This blend produces p/roduces huge tropical fruit aromas during fermentation that fade somewhat during conditioning. Has a wide temperature range and ferments very dry, leaving little body. Consider adding flaked oats if additional body is desired. 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. Homebrew pitches contain ~150 billion cells <ref name="Shaner_cellcounts">[https://www.facebook.com/groups/MilkTheFunk/permalink/1160029837358562/?comment_id=1160649230629956&reply_comment_id=1160767147284831&total_comments=1&comment_tracking=%7B%22tn%22%3A%22R9%22%7D Conversation with Lance Shaner on MTF regarding Omega cell counts. 10/09/2015.]</ref>.

| C2C American Farmhouse OYL-217 || 75-85 || Low || 68-80 || A "coast to coast" blend of a saison strain from a famous Northeast U.S. brewery and a Brettanomyces strain from a Northwest U.S. brewery. The blend results in a fast developing fruity and funky farmhouse ale. Homebrew pitches contain ~150 billion cells <ref name="Shaner_cellcounts"></ref>. Making a starter for this blend is optional, and Lance recommends not worrying about throwing off the ratio of strains. The beer should start off clovey, and gets funky over time. The Sacch strain is predominately clovey at 68-70°F, and can have additional fruity character to compliment the clove above 70°F <ref>[https://www.facebook.com/groups/MilkTheFunk/1169852079709671permalink/1169964266365119/?comment_id=1169966459698233&comment_tracking=%7B%22tn%22%3A%22R22R4%22%7D Conversation with Lance Shaner on C2C American Farmhouse blend. 10/27/2015.]</ref>. Some brewers report that the ''Brettanomyces'' character is more expressed after keg/bottle conditioning, although this might just be due to giving the beer extra time in general (3+ months) <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1854647157896823/ Milk The Funk thread about Omega C2C experiences. 10/18/2017.]</ref>.

====[[SouthYeast Labs]](CLOSED)====

| Dark Belgian Cask || 80-85 || Med || 68-75 || A blend a classic Belgian ''Saccharomyces cerevisiae'' strain and TYB ''Brettanomyces bruxellensis'' - Strain TYB184. Together these strains produce a dry beer with a vinous quality and a flavor profile of dried dark fruit, plum, leather, and a mild earthy funk and acidity. Both strains in this blend are very alcohol tolerant (10-15%). While this blend is fairly versatile, it is recommended for dark beers <ref name="TYB_website">[https://www.theyeastbay.com/ The Yeast Bay Website. Retrieved 03/06/2020.]</ref>.|-| Mélange || 85 || Med || 68-70 || two ''Saccharomyces cerevisiae'' isolates, ''Saccharomyces fermentati''(a sherry Flor yeast that gives a nutty flavor and high esters <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2334747819886752/?comment_id=2334749853219882&reply_comment_id=2334768923217975&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Nick Impellitteri. Milk The Funk Facebook group post about the ''S. fermentati'' in TYB Melange. 10/24/2018.]</ref>), five ''Brettanomyces'' isolates, ''Lactobacillus brevis'', ''Lactobacillus delbreuckii'' and ''Pediococcus damnosus''. If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80ºF to encourage development of sourness (''Lactobacillus'', ''Pediococcus''). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 29 bilion cells/vial <ref name="tyb">[http://www.theyeastbay.com The Yeast Bay website. Retrieved 04/16/2016.]</ref>. Contains strains that are determined to be [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''S. cerevisiae'']] <ref name="TYB_website" />.

| Farmhouse Sour Ale || 80-90 || Med || 70-78 || Expect this blend to take 1-3 months to begin creating appreciable levels of acidity. This blend contains two farmhouse/saison ''Saccharomyces cerevisiae'' isolates, ''Lactobacillus brevis'', and ''Lactobacillus delbreuckii''. The two ''Saccharomyces'' strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two ''Lactobacillus'' strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by ''Saccharomyces''. Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity. Approximately 53 billion cells/vial <ref name="tyb"></ref>. Contains a strain that is determined to be [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''S. cerevisiae'']] <ref name="TYB_website" />.

| Saison/Brettanomyces Blend II || 82-85 || Medium-Low || 72-80 || The cultures in this new and unique blend include two saison-style Saccharomyces cerevisiae isolates (Wallonian Farmhouse II and Wallonian Farmhouse III) and two Brettanomyces bruxellensis cultures (TYB184, TYB207). This blend will produce a beer that is bursting with classic saison character with a rustic kick of Brettanomyces fruitiness and funkiness. While exhibiting a mild hay/barnyard component, the overall character is heavier on the fruit-forward end of the spectrum compared to our original Saison/Brettanomyces Blend. The Brettanomyces portion of the culture tends to generate character rather quickly owing to the nature of the strains used. Approximately 30 billion cells/vial <ref>[http:name="TYB_website" //www.theyeastbay.com/wild-yeast-and-bacteria-products/saisonbrettanomyces-blend-ii SAISON/BRETTANOMYCES BLEND II. The Yeast Bay website. Retrieved 02/06/2017.]</ref>.

| Transatlantic Berliner Blend || 85+ || Med-Low || 66-75 || Transatlantic Berliner Blend is culture a long time in the making that marries Saccharomyces, Lactobacillus and Brettanomyces from two continents. Separated by the Atlantic Ocean, man-made borders and thousands of miles, our isolation efforts have brought these strains together! Transatlantic Berliner Blend is a blend of a clean ale strain (Germany), a healthy dose of both our Lactobacillus plantarum (US) and Lactobacillus brevis – Strain TYB282 (Mexico) isolates, and a touch of our Beersel Brettanomyces Blend (Belgium) and Brettanomyces bruxellensis Single Strain Isolate TYB184 (US). This culture will ferment to a crisp dryness over time and produce the trademark Berliner Weisse lactic acid backbone, with a touch of Brettanomyces tart citrus character and funk. Cell count: ~15 billion cells/vial <ref name="TYB_website" />.|-| TYP House Sour Blend || 85+ || Med-Low || 68-78 || The Yeast Bay House Sour Blend is complex blend developed over three years of isolation work, currently consisting of the following organisms: 3 Belgian/Saison ''Saccharomyces cerevisiae'' isolates, 16 ''Brettanomyces'' sp. isolates, ''Saccharomyces fermentati'', ''Lactobacillus brevis'', ''Lactobacillus delbreuckii'', ''Lactobacillus plantarum'', ''Lactobacillus'' sp. ("uncultured Lactobacillus" sequencing result), ''Pediococcus damnosus''. This culture will produce a dry, acidic, complex beer over time with a complementary profile of lactic acid, pineapple/orange/lemon/floral esters and earthy funk. The ''Lactobacillus'' and ''Pediococcus'' have been maintained in the presence of moderate IBU (~5-10) with the hope that a slightly more hop-tolerant population will persist. However, as with the Mélange Sour Blend, if you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72°F for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (Lactobacillus, Pediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. Approximately 30 billion cells/vial <ref>[http:/name="TYB_website" /www.theyeastbay.com/wild-yeast-and-bacteria-products/tyb-house-sour-blend TYB House Sour Blend. The Yeast Bay website. Retrieved 07/27/2016.]</ref>.

| WLP655 Belgian Sour Mix || 70-80 || Med || 80-85 || ''Brettanomyces'', ''Saccharomyces'', and the bacterial strains ''Lactobacillus '' and ''Pediococcus''. |-| WLP630 Berlinerweisse Blend || 73-80 || Med || 68-72 || German Weizen yeast and ''Lactobacillus'' (does not contain ''Brettanomyces'') <ref>[https://www.whitelabs.com/yeast-bank/wlp630-berliner-weisse-blend "WLP630 Berliner Weisse Blend". White Labs website. Retrieved 08/20/2018.]</ref>. The yeast strain is a [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|diastatic strain of ''Saccharomyces cerevisiae'']] <ref>[https://www.whitelabs.com/yeast-single?id=180&type=YEAST&style_type=7 White Labs website. WLP630. Retrieved 05/20/2021.]</ref>

| WLP 630 Berlinerweisse Blend WLP631 Appalachian Tart || 7375-80 85 || Med || 6880-72 95 || German Weizen yeast A blend of several unnamed strains of kveik and an unnamed ''Lactobacillus '' species <ref>[https://www.whitelabs.com/yeast-bank/wlp631-appalachian-tart "WLP631 Appalachian Tart". White Labs website. Retrieved 01/14/2021.]</ref>.

| WLP665 Flemish Ale Blend || 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 || 75-82 || Med || 68-72 || Farmhouse yeast strain and ''Brettanomyces''. Light funk, pineapple, phenol, anise, fruity <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1344763415551869/ Jeff Young of Blue Owl Brewing on MTF. 07/05/2016.]</ref>.

| 3278 - Lambic Blend || 70-80 || Varies || 63-75 || Belgian style ale strain, a sherry strain, two ''Brettanomyces'' strains, a ''LactobacilluLactobacillus''s culture, and a ''Pediococcus'' culture

| 3203 De Bom || 70-75 || Varies || 80-85 || Under optimum conditions, beers can be ready for consumption in 1-2 months. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 This is a "Private Collection", which means it is only offered occasionally for a single season (Michael Dawson from Wyeast indicated that this culture may return at some point) .

| 3209 Oud Bruin || 70-80 || Varies || 80-85 || sour blend is built for dark, malt-accented sour styles – like 3763 Roeselare™ 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. AVAILABLE ONLY FROM JULY THROUGH SEPTEMBER 2014 This is a "Private Collection", which means it is only offered occasionally for a single season (Michael Dawson from Wyeast indicated that this culture may return at some point).

| 3191 Berlinerweisse Blend || 73-77 || Low || 68-72 || This 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. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates. This is a "Private Collection ", which means it is only offered occasionally for Spring 2015/Summer 2016 (available July-September 2016)a single season.

| 3031 - PC Saison-Brett Blend || 80-90 || Low || 65-80 || A blend of Saison yeast and ''Brettanomyces'' creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters; aging brings elevated Brett flavor. Expect high attenuation with this blend. '''Available from July through September 2016'''This is a "Private Collection", which means it is only offered occasionally for a single season. From Wyeast: "The 3031 blend is a couple different saison strains and a Brett c. The blend should produce a moderate Brett character is a relatively short amount of time (approx. 8-12 weeks), which should increase with age. It will do best at a fermentation temp of 65-80*F, with higher ester formation at the upper end of that range." <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1155441594484053/?comment_id=1157740487587497&offset=0&total_comments=3&comment_tracking=%7B%22tn%22%3A%22R%22%7D Private correspondence between Ben Campbell Dunstan and Wyeast. 10/02/2015.]</ref>. The saison yeast has been determined to be [[Saccharomyces#Diastatic_strains_of_Saccharomyces_cerevisiae|a diastatic strain of ''S. cerevisiae'']] <ref name="wyeast_diastaticus">[https://www.facebook.com/groups/MilkTheFunk/permalink/2095461573815379/ Email from Jeannette Kreft-Logsdon. Milk The Funk Facebook post about Wyeast's diastaticus strains. 05/16/2018.] </ref>.

| 9097 - PC Old Ale Blend || 75-80 || Med || 68-75 || Wyeast, as part of their Private Collection series, has come out with their Old Ale Blend. Using both an attenuative strain of ''Saccharomyces'' and a strain of ''Brettanomyces'', the two work in tandem to create lovely, classic British-style ales. Working particularly well in darker worts, this blend can create wonderful barleywines, old ales and strong ales. The blend creates ales with a nice fruit character and wonderful esters, and the ''Brett'' will work on the beer with time, bringing out pie cherry notes with the tart sourness and horse blanket flavors typical in traditional, well-aged old ales. A great strain to use when producing big beers that will develop deep and complex flavors over time! This is a "Private Collection ", which means it is only offered occasionally for Winter 2015 (available Oct-Dec 2015)a single season. The ''Brett'' is rumored to be [[Brettanomyces#Wyeast|Wyeast 5526 (Lambicus)]] and the ''Sacch'' is rumored to be the Thomas Hardy yeast <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1173561706005375/?comment_id=1173738339321045&offset=0&total_comments=7&comment_tracking=%7B%22tn%22%3A%22R%22%7D Conversation with Brandon Jones about Wyeast 9097 Old Ale blend. 11/4/2015.]</ref>.

In the past, some yeast manufacturers (namely Wyeast) did not recommend making a starter for mixed cultures. Reasons varied from "throwing off the ratio of microbes" to "creating acetic acid". In regards to the first concern, throwing off the ratio of microbes will likely not be a real concern. It is possible that this will change the profile of the fermentation (for example the beer might turn out more sour because the lactic acid bacteria were allowed to grow more cells in the starter), but if treated properly all of the microbes will have a higher cell count after a starter is made, and the yeast (both ''Brettanomyces'' and , ''Saccharomyces'', and any bacteria) will be more viable after a starter. Pitching a second culture of fresh ale yeast isn't necessary with mixed cultures that have their own ''S. cerevisiae'', and making a starter ensures the cell count is high enough. However, some mixed cultures might not come with ''Saccharomyces'' out of the package, or in the case of a [[Mixed_Fermentation#Reusing_a_Sour_Yeast_Cake|re-using a sour yeast cake]] the ''Saccharomyces'' might be dead. In such cases the brewer may choose to pitch fresh ''Saccharomyces'' separately (see [[Mixed_Fermentation#Reusing_a_Sour_Yeast_Cake|re-using a sour yeast cake]]). Oxygen does not inhibit lactic acid bacteria in general, so this is generally not a concern.  If the package is fresh, then a starter is generally not required. If the package is nearing expiration or expired and buying a new package is not an option, or if the batch of beer is much larger than what the package is intended for, then the viability of the yeast and bacteria is probably compromised and we recommend making a starter for all mixed cultures to (including Wyeast Roeselare). In general, the brewers yeast and lactic acid bacteria benefit from a starter the most (''Brettanomyces'' doesn't need a high cell count in order to affect the beer, but some strains of lactic acid bacteria benefit from a higher pitching rate), but a starter is insurance for all of the strains in the blend. We recommend a 500-1000 mL starter (~1.040 OG with DME) for a 5 gallon batch. Run a stir plate on the lowest setting, or use occasional manual stirring with no automatic stirring. If the package contains ''Brettanomyces'', then running the starter for 4-6 days will increase its cell count and is generally recommended but not always completely necessary since ''Brettanomyces'' only needs a few viable cells to have an impact. If the package does not contain ''Brettanomyces'' then run the starter for 24-48 hours. Do not use hops in the starter unless inhibiting the lactic acid bacteria is desired. One may want to have an anaerobic starter in the case that the brewer wants to inhibit the yeast in the starter, especially ''Brettanomyces''. Remember though that yeast (particularly ''Brettanomyces'') needs oxygen in order to grow viable cells, so yeast growth under anaerobic conditions won't be optimal, and limiting oxygen during the starter will favor the growth of ''Saccharomyces'' over ''Brettanomyces'' (see [[Mixed_Cultures#Effects_of_Mixed_Cultures_on_Growth|Effects of Mixed Cultures on Growth]] below) <ref name="martyniak" /><ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/1660420660652808/?comment_id=1660436453984562&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Pat Tkacz and Justin Amaral. Milk The Funk Facebook group. 04/21/2017.]</ref>.  In regards to the concern about oxygen and acetic acid production, oxygen does encourage acetic acid production in ''Brettanomyces'' (see [[Brettanomyces#Starter_Information|''Brettanomyces'' starters]]). However, a starter can be decanted to remove the starter beer if it smells highly acetic. Some brewers have reported not decanting the starter at all, and the small amount of acetic acid present doesn't make a large impact on the final beer due to dilution. Therefore, in general, it is good to use aluminum foil to cover the starter instead of using an airlock. If the starter is going to be stored for longer than 2 or 3 weeks, then use an airlock after 3-6 days to limit the acetic acid production and store it at refrigerator temperatures. Long-term exposure to acetic acid and low pH will lower the vitality of ''Brettanomyces'', ''Saccharomyces'', and lactic acid bacteria. The viability of the microbes will get worse the longer the starter is stored. Some strains of ''Brettanomyces'', saison yeast, and lactic acid bacteria might remain more viable than regular brewer's yeast over time in these harsh conditions, but a starter that is 6+ months old should be treated like a [[Mixed_Fermentation#Reusing_a_Sour_Yeast_Cake|sour beer yeast cake]]) and a fresh starter should be made to make sure the cell count is adequate at pitching time. Alternatively, if the brewer knows that a starter will be saved for a long time, adding 1.5-2 grams of chalk (CaCO3) per liter will help buffer the pH and potentially help all of the microbes live longer (separating the chalk from the slurry might be difficult, and so this chalk might end up in the beer/wort when the starter is pitched, which may not be desireable). Low pitching rates in general are sometimes acceptable for sour beer fermentation (more so regarding ''Brettanomyces'' and less so for some lactic acid bacteria), as long as adequate growth of each species can occur during fermentation.  See the recommendations below from smaller yeast labs below for examples of how to treat mixed culture starters.  * For starters for pure cultures, see [[Brettanomyces#Starter_Information|''Brettanomyces'' starters]], [[Lactobacillus#Starters_and_Pitching_Rate|''Lactobacillus'' starters]], and [[Pediococcus#Starter_Information|''Pediococcus'' starters]]. ====Effects of Mixed Cultures on Growth====Some recent studies have looked at the effects of growth on individual genera within a mixed culture.  Cell growth can also be influenced by the presence of other microorganisms, such as lactic acid bacteria, ''Saccharomyces'' and ''Brettanomyces''. One study by Hübbe showed that ''L. brevis'' and ''L. parabrevis'' grew to the normal high cell counts when grown individually and without competition. When co-fermented with ''Brettanomyces'', the cell count of ''L. brevis'' was halved, and the growth rate of ''L. parabrevis'' was greatly diminished to about 15-20%, indicating that the ability of ''Lactobacillus'' to compete with ''Brettanomyces'' is species dependent. The pitching rate of ''Brettanomyces'' was also tested, and seemed to not have an effect on the ''Lactobacillus'' growth. When co-fermented with both ''S. cerevisiae'' and ''Brettanomyces'', the ''Lactobacillus'' growth was greatly diminished to about 2-13% of what the normal cell growth was without competition. This appears to correspond with anecdotal reports from brewers that some ''Lactobacillus'' species/strains do not compete well with yeast, especially ''S. cerevisiae''. The growth of ''Brettanomyces'', however, was not affected by the presence of ''Lactobacillus'' <ref name="Hubbe">[https://www.facebook.com/groups/MilkTheFunk/permalink/1407620509266159/ Effect of mixed cultures on microbiological development in Berliner Weisse (master thesis). Thomas Hübbe. 2016.]</ref>. Brian Martyniak showed that ''Brettanomyces'' growth can be inhibited by the concurrent growth of ''S. cerevisiae'' under anaerobic conditions. In aerobic conditions, oxygen appears to help ''Brettanomyces'' out-compete ''S. cerevisiae'' when ''S. cerevisiae'' is present in small quantities. The presence of lactic acid bacteria does not greatly effect ''Brettanomyces'' growth <ref name="Hubbe" /><ref name="martyniak">[https://www.facebook.com/groups/MilkTheFunk/permalink/1362220513806159/ MTF post by Brian Martyniak on ''Brettanomyces'' growth in competition with ''Saccharomyces'' under aerobic and anaerobic conditions. 07/29/2016.]</ref>. Hübbe showed a similar result by showing that both ''B. bruxellensis'' and ''B. anomalus'' grew essentially the same amount by themselves or with ''Lactobacillus'', but growth for both ''Brettanomyces'' species was greatly inhibited when co-fermented with ''S. cerevisiae''. Therefore, when making starters for mixed cultures of ''Brettanomyces'' and ''Saccharomyces'', the brewer might be able to favor ''Saccharomyces'' by limiting oxygen, or favor ''Brettanomyces'' by introducing oxygen during growth. Data from Thomas Hübbe and Mark Trent support that the initial pitching rate doesn't have a great effect on the final cell count in pure ''Brettanomyces'' starters or beer, indicating that ''Brettanomyces'' is fairly forgiving in regards to small initial cell counts <ref name="Hubbe" /><ref>[[Brettanomyces_Propagation_Experiment|MTF ''Brettanomyces'' Propagation Experiment]]</ref>.

In regards to At last one report exists of a hybridization events in a mixed/spontaneous beer fermentation. These hybridization events were the second concern above, oxygen does encourage acetic acid production in result of ''BrettanomycesS. cerevisiae'' (and some species of ''Lactobacillus'' such as ''LS. plantarumuvarum'')hybridizations. However, a starter can The potential parent strains were screened for sporulation and were found to be decanted able to remove sporulate (the starter beer if it smells highly acetichybrids were not able to sporulate). Some brewers have This same group reported not decanting changes to the STA1+ genes that differed from the pitched diastatic strains. This demonstrates that the starter general concept of "uncontrolled genetic drift" is at all, least possible in mixed cultures <ref>[https://www.pnas.org/doi/abs/10.1073/pnas.1105430108 Microbe domestication and the small amount identification of acetic acid present doesn't make a large impact on the final beerwild genetic stock of lager-brewing yeast. Diego Libkind, Chris Todd Hittinger, Elisabete Valério, Carla Gonçalves, Jim Dover, Mark Johnston, Paula Gonçalves, and José Paulo Sampaio. DOI: https://doi.org/10.1073/pnas.1105430108. 2011.] See also [https://www.facebook.com/groups/MilkTheFunk/posts/7415625611798922/?comment_id=7427190037309146 this MTF thread]</ref>.

If the package is fresh, then a starter is generally not required. If the package is nearing expiration or expired and buying a new package is not an option, or if the batch of beer is much larger than what the package is intended for, then we recommend making a starter for all mixed cultures (including Wyeast Roeselare). In general, we recommend a 500-1000 mL starter (~1.040 OG with DME) for a 5 gallon batch. Run a stir plate on the lowest setting, or use occasional manual stirring with no automatic stirring. If the package contains ''Brettanomyces'', then run the starter for 4-6 days; if the package does not contain ''Brettanomyces'' then run the starter for 24-48 hours. Do not use hops in the starter unless inhibiting the lactic acid bacteria is desired. One may want to have an anaerobic starter in the case that the lactic acid bacteria are especially weak, and the brewer wants to inhibit the yeast growth in the starter. Remember though that yeast needs oxygen in order to grow viable cells <ref>* See also [[https://www.facebook.com/groups/MilkTheFunk/permalink/1660420660652808/?comment_id=1660436453984562&comment_tracking=%7B%22tn%22%3A%22R8%22%7D Pat Tkacz and Justin Amaral. Milk The Funk Facebook group. 04/21/2017.Mixed Fermentation]]</ref>.

See the recommendations below from smaller yeast labs below for examples of how to treat mixed culture starters. ====Manufacturer Tips==== <blockquote style="background-color: lightgrey; border: solid thin grey; padding:10px;">'''[[The Yeast Bay]] on Mélange and Farmhouse Sour Ale'''

====[[Dry Yeast for Sour Ales BlackManYeast]] on all blends===="My yeast blends are 95 billion CFUs of bacteria for primary fermentation [with] 1.055SG/5 Gallon direct pitch." - Barrett Tillman, owner of BMY <ref>[https://wwwdrive.facebookgoogle.com/groups/MilkTheFunk/permalink/1041201869241360/open?comment_id=1041947599166787&offset=0&total_commentsid=25 17_xHSAMqTA3Tlbundy0dXbvX0AqJ1ILf6OEWxCLMso4 Conversation with Barrett Tillman on Milk The Funk. 3/22/2015.]</ref>.

====According to Dr. Bryan Heit of [[Omega Yeast Labs]https://suigenerisbrewing.com/ Sui Generis Brewing Blog] , long term storage on ''Saccharomyces''/''Brettanomyces'' blends====Since there slants is little evidence not recommended for ratios of ''Smixed cultures because some strains might outgrow other strains during storage. cerevisiae'' to ''Brettanomyces'' in these types of blends as having a great effect on beer (see [[Brettanomyces secondary fermentation experimenthttps://www.youtube.com/watch?v=o0zluMPcwrY Freezing fresh mixed cultures]]), there with glycerol is no reason not to treat a starter better option for these types of blends as a normal ''Saccharomyces'' starter. A small number of ''Brettanomyces'' cells will produce the same effects as a large number of ''Brettanomyces'' cells, and having a proper pitch of ''Saccharomyces'' will help prevent fermentation off-flavors from the ''Saccharomyces''. Step storage up the starter as many times as needed for larger pitches. This goes for blends from other yeast companies as well to 2 years <ref>[https://www.facebook.com/groups/MilkTheFunk/permalinkposts/14876551612626935787329431295223/?comment_id=1488493787845497&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Conversation with Lance Shaner from OYL 5790587064302793 Dr. Bryan Heit on Saccharomyces/Brettanomyces blend starters on MTFstoring mixed cultures. Milk The Funk Facebook group. 1205/118/20162022.]</ref>.

* [[Sour WortingWort Souring]]