13,758
edits
Changes
m
typo
| Mélange || 85 || Med || 68-70 || two Saccharomyces cerevisiae isolates,Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus.
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| Farmhouse Sour Ale || 80-90 || Med || 70-78 || Two farmhouse/saison Saccharomyces cerevisiaeisolatescerevisiae isolates, Lactobacillus brevis, and Lactobacillus delbreuckii / Expect this blend to take 1-3 months to begin creating appreciable levels of acidity
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| Saison/Brettanomyces Blend || 80+ || Medium-Low || 70-78 || This blend combines one of the Saccharomyces strains from the Saison Blend and two unique Brettanomyces isolates from our yeast library. The Saccharomyces yeast strain is a strong attenuator that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The combination of these yeast produces a dry but balanced character with a delightful ester profile and just the right amount of funk. Approximately 58 billion cells/vial.