Home :: YEASTS :: BEER :: Non-Saccharomyces Yeast & Bacteria

New Arrivals

WLP648 Brettanomyces Bruxellensis Trois Vrai Yeast
Added: 18-10-2018
 
(0 reviews)  
SKU: 61500-648

The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.

 

- Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale

- Attenuation: 85%

- Flocculation: Low

- Fermentation Temperature: 70-85°F (21-29°C)

- Alcohol Tolerance: 8-12%


Our price: CA$11.00
Quantity

Non-Saccharomyces Yeast & Bacteria

Products

  •  per page
Yeast CHR Hansen Prelude (Torulaspora Delbruekii) 500g
 
(0 reviews)  
SKU: 12146-500

Prelude 500g

Viniflora® Prelude™ is a pure strain of Torulaspora delbrueckii to be used in combination with your Saccharomyces cerevisiae strain of choice.

This non-Saccharomyces yeast strain has been carefully selected to mimic successful wild ferments, increase aromatic complexity, enhance fresh fruit forward wines, and develop a round mouthfeel. For wines fermented or aged in oak, PRELUDE bridges the gap between yeast derived compounds and oak flavors.

This yeast can also be used in beer in the same manner as White Labs WLP603 Torulaspora Delbuekii in mixed fermentations to achieve high levels of phenols and ester production.

 

Recommended Styles: Chardonnay, Cabernet Sauvignon, Syrah and Pinot Noir Increases wine viscosity and fullness.


Our price: CA$145.00
Quantity
Wyeast 3278 Belgian Lambic Blend
 
(0 reviews)  
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
Quantity
Wyeast 3763 Roeselare Ale Blend
 
(0 reviews)  
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
Quantity
Wyeast 5112 Brettanomyces bruxellensis
 
(0 reviews)  
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
Quantity
Wyeast 5526 Brettanomyces Lambicus
 
(0 reviews)  
SKU: 61400-5526

Wyeast 5526 Brettanomyces Lambicus

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


Our price: CA$17.25
Quantity
Wyeast 5335 Lactobacillus
 
(0 reviews)  
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
Quantity
Wyeast 5733 Pediococcus - available by request
 
(0 reviews)  
SKU: 61400-5733

Wyeast 5733 Pediococcus

Styles: Fruit Lambic Gueuze Straight (Unblended) Lambic

Available by request.


Our price: CA$17.25
Quantity
WLP655 Belgian Sour Mix I Yeast
 
(0 reviews)  
SKU: 61500-655

A unique blend perfect for Belgian-style beers, it includes Brettanomyces and Saccharomyces yeasts and the bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

 

- Styles: Lambic, American Sour Ale, Gose, Flanders Style Ale

- Attenuation: 70-85%

- Flocculation: Medium/Low

- Fermentation Temperature: 80-85°F (26-29°C)

- Alcohol Tolerance: 8-12%


Our price: CA$11.00
Quantity
WLP644 Saccharomyces "Bruxellensis" Trois Yeast
 
(0 reviews)  
SKU: 61500-644

This Belgian strain, used traditionally for 100% "Brettanomyces" fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

Originally thought to be a Brettanomyces strain, through genetic testing this strain was proved instead to belong to the Saccharomyces Genus.

 

- Styles: IPA, Fruit Beer, Pale Ale, Lambic, Flanders Style Ale, Geuze, Gose, American Sour Beer

- Attenuation: Aprox 85%

- Flocculation: Low

- Alcohol Tolerance: 8-12%

- Fermentation Temperature: 70-85F (21-29°C)


Our price: CA$11.00
Quantity
WLP645 Brettanomyces claussenii Yeast
 
(0 reviews)  
SKU: 61500-645

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

 

- Styles: Lambic, American Sour Ale, Berlinner Weisse, Gose, Flanders Style Ale

- Attenuation: 70-85%

- Flocculation: Low

- Fermentation Temperature: 85°F (29°C)


Our price: CA$11.00
Quantity
  •  per page