Amalgamation is the union of our six favorite Brettanomyces isolates from our library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas. The resulting beer is dry with complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate.

This blend contains two saison-style Saccharomyces cerevisiae isolates and two Brettanomyces bruxellensis cultures. This unique combination produces a beer that is bursting with classic saison esters and earthiness, with a rustic kick of Brettanomyces fruitiness and funkiness.

Mélange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers where a perfect balance of esters, earthiness, funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, two Lactobacillus brevis isolates and Pediococcus damnosus. This blend exhibits high diastatic activity.

Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates that showcases qualities of each isolate: The lemon tart and restrained funk of the Beersel isolates and TYB184, the SweeTarts™ character of TYB207, and the tropical bouquet of pineapple, guava, mango and papaya esters of TYB261.

Oud Vat Brett is a single strain of Brettanomyces bruxellensis isolated from a spontaneously fermented beer aged in a specific large format wooden Vat, known for its complex Brettanomyces-derived character. This fast acting strain produces a mixed dark berry quality with earthy undertones and a thick krausen.

A blend of three strains of Brettanomyces bruxellensis that imparts a complex array of tropical and dark berry fruit esters. All three strains in this blend are quick to grow and develop character, highly versatile, and can be employed in primary fermentation, extended aging or bottle conditioning to quickly develop complexity in any mixed fermentation beer.

Metschnikowia reukaufii is a nectar specialist that was isolated from flowers in the Berkeley Hills of California. Evolutionarily, these yeast evolved to produce a more odorous and attractive nectar for pollinators by enzymatically altering otherwise inodorous nectar compounds including glycosides. While only attenuating to 20-25% in brewer’s wort and not utilizing maltose or maltose derivatives, in malt-based co-fermentations it has been shown to drop gravity and pH of the fermentation faster, accentuate and modulate the flavor and aroma profile and soften the perceived bitterness of the finished product.

This is a single strain of Brettanomyces bruxellensis isolated from a California brewery that utilizes a diverse array of organisms in the production of their eclectic beers. This strain exhibits a lemony-tartness with hints of hay and mild funk, and has a crisp and dry finish.