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Lambic, Brett & Bacteria

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Wyeast 3278 Belgian Lambic Blend
 
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SKU: 61400-3278

Wyeast 3278 Belgian Lambic Blend

This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders.

Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

 

- Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

- Attenuation: 70-80%

- Temperature Range: 63-75° F (17-24° C)

- Alcohol Tolerance: approximately 11% ABV


Our price: CA$10.35
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Wyeast 3763 Roeselare Ale Blend
 
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SKU: 61400-3763

Wyeast 3763 Roeselare Ale Blend

"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.

Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders.

Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

 

- Styles: Flanders Brown Ale/Oud Bruin, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

-  Flocculation: variable

- Attenuation: 80%

- Temperature Range: 65-85F 18-30C

- Alcohol Tolerance: ABV 11%


Our price: CA$10.35
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Wyeast 5112 Brettanomyces bruxellensis
 
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SKU: 61400-5112

Wyeast 5112 Brettanomyces bruxellensis

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria.

At least 3-6 months aging is generally required for flavor to fully develop. 

 

- Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

- Flocculation: medium

- Attenuation: very high

- Temperature Range: 60-75° F (15-24° C)

- Alcohol Tolerance: approximately 12% ABV


Our price: CA$17.25
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Wyeast 5526 Brettanomyces Lambicus
 
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SKU: 61400-5526

Wyeast 5526 Brettanomyces Lambicus

Styles: Berliner Weisse Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic


Our price: CA$17.25
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Wyeast 5335 Lactobacillus
 
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SKU: 61400-5335

Wyeast 5335 Lactobacillus

Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse.

It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

 

- Styles: Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

- Flocculation: N/A

- Attenuation: N/A

- Temperature Range: 60-95° F (15-35° C)

- Alcohol Tolerance: approximately 9% ABV


Our price: CA$17.25
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Wyeast 5733 Pediococcus - available by request
 
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SKU: 61400-5733

Wyeast 5733 Pediococcus

Styles: Fruit Lambic Gueuze Straight (Unblended) Lambic

Available by request.


Our price: CA$17.25
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Wyeast 3191PC Berliner Weisse
 
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SKU: 61400-3191

Wyeast 3191PC Berliner Weisse

3191 Berliner-Weisse Blend. Includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and a unique Bret strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse.

Generally requires 3-6 months of aging to fully develop flavor characteristics.

Private Collection -- seasonal release only

 

- Flocculation: low

Attenuation: 75-77%

- Temperature Range: 55-68°F, 13-20°C

- Alcohol tolerance: 10%. 


Our price: CA$10.35
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