5151-PC Brettanomyces claussenii

Species: Brettanomyces claussenii

Profile: This wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. Typically used in conjunction with other yeast and lactic acid bacteria, it ferments best in wort with a reduced pH after primary fermentation has begun. It may form a pellicle in bottles or casks.

Metric Temperature Range: 15-24 °C

Medium
80
80
60
75°F
12
3942 PC Belgian Wheat

Species: Saccharomyces cerevisiae

Profile: Isolated from a small Belgian brewery, this strain produces beers with moderate esters and minimal phenolics. Apple, bubblegum and plum-like aromas blend nicely with malt and hops. This strain will finish dry with a hint of tartness.

Metric Temperature Range: 18-23 °C

Medium
72
76
64
74°F
12
3463-PC Forbidden Fruit

Species: Saccharomyces cerevisiae 

Profile: A widely-used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.

Metric Temperature Range: 17-24 °C

Low
72
76
63
76°F
12