From summer sours to winter warmers, we aim to capture the feel and flavor of each season in our unique Private Collection releases. These exclusive strains are either selected from our extensive archive or a little something experimental we’ve been working on, but they are always a limited release. Explore this season’s strains below.
Available from April through June 2019.
Species: Lactobacillus brevis
Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.
Species: Saccharomyces cerevisiae var. diastaticus
Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.
Species: Saccharomyces cerevisiae var. diastaticus & Brettanomyces blend
A blend of two saison strains and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend.
This blend contains Wyeast yeast strains that have been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. These strains carry the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.
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