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Lambic, Brett & Bacteria

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WLP655 Belgian Sour Mix I Yeast
 
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SKU: 61500-655

WLP655 White Labs Belgian Sour Mix I Yeast


Our price: CA$11.00
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WLP644 Bretanomyces Bruxellensis Trois Yeast
 
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SKU: 61500-644

WLP644 Brettanomyces Bruxellensis Trois


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WLP645 Brettanomyces claussenii Yeast
 
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SKU: 61500-645

WLP645 White Labs Brettanomyces claussenii


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WLP670 American Farmhouse Blend Yeast
 
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SKU: 61500-670

WLP670 White Labs American Farmhouse Blend


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WLP630 Berliner Weisse Yeast
 
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SKU: 61500-630

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.


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WLP650 Brettanomyces Bruxellensis Yeast
 
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SKU: 61500-650

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.


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WLP653 Brettanomyces Lambicus Yeast
 
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SKU: 61500-653

High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.


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WLP665 Flemish Ale Blend Yeast
 
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SKU: 61500-665

Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.


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WLP677 Lactobacillus Delbruickii Yeast
 
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SKU: 61500-677

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.


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WLP672 Lactobacillus Brevis Yeast
 
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SKU: 61500-672

WLP672 Lactobacillus Brevis


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