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.
Optimum Ferm Temp: 85+°F - 29+°C
Alcohol Tolerance: Medium-High
For more information on White Labs Pure Pitch please follow this link to their website. http://www.whitelabs.com/yeast/innovation
Burton is famous for beer with good reason. This yeast is a great pitch for any English beer especially IPA's and Bitters. Attenuation: 70-75% Flocculation: Medium Optimum Ferm Temp: 20-23ºC...
A slightly more attenuative German Hefeweizen strain which still displays prominent banana/clove profile. Attenuation: 72-80% Flocculation: Medium-Low Optimum Ferm Temp: 18-24ºC (66.5-75°F) Alcohol Tolerance: Medium-High Escarpment Labs was started in...
A combination of a rustic, earthy, fruity Saccharomyces strain we isolation from Ontario strawberries, with two subtly fruity and funky Brettanomyces strains isolated from Ontario wine barrels. A true expression...
A great example of what the Norwegian Kveik family of yeasts can do! This is a selection of two of our favourite strains from Terje Raftevold's Hornindal Kveik. The blend...