Dark Belgian Cask is a blend a classic Belgian Saccharomyces cerevisiae strain and our Brettanomyces bruxellensis - Strain TYB184. Together these strains produce a dry beer with a vinous quality and a flavor profile of dried dark fruit, plum, leather, and a mild earthy funk and acidity. Both strains in this blend are very alcohol tolerant (10-15%). While this blend is fairly versatile, its complexity truly shines in dark beers.
This blend contains two farmhouse STA1+ Saccharomyces cerevisiae isolates and two strains of Lactobacillus brevis. The Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest accompanied by a mild earthiness and spiciness, while the Lactobacillus strains will produce a balanced acid profile. This blend exhibits high diastatic activity.
Mélange is made up of a rich diversity of fermentative organisms, intended for use in the production of sour beers with a perfect balance of esters, earthiness, funk and sourness is desired. This blend contains Saccharomyces cerevisiae, Saccharomyces cerevisiae var. diastaticus, Saccharomyces fermentati, Brettanomyces isolates, Lactobacillus sp. and Pediococcus damnosus.
This blend combines saison-style Saccharomyces cerevisiae isolates from the Saison Blend and Brettanomyces bruxellensis isolates. The Saccharomyces strains are strong attenuators that produces a delightful ester profile of grapefruit and orange zest and imparts a long, dry and earthy finish to the beer. The Brettanomyces strains are both good attenuators that produce some fruity esters and mild funk, and add a bright character to the beer. The resulting beer is dry with balanced ester and phenolic character.
This blend contains saison-style Saccharomyces cerevisiae isolates and Brettanomyces bruxellensis isolates. This unique combination will produce a beer that is bursting with classic saison esters and earthiness, with a kick of intense Brettanomyces fruitiness and mild rustic funkiness.
Transatlantic Berliner Blend is a blend of a clean Saccharomyces cerevisiae strain (Germany), a healthy dose of Lactobacillus brevis – Strain TYB282 (Mexico) isolates, and a touch of our Beersel Brettanomyces Blend (Belgium) and Brettanomyces bruxellensis - Strain TYB184 (US). This culture will ferment to a crisp dryness over time and produce the trademark Berliner Weisse lactic acid backbone, with a touch of Brettanomyces tart citrus character and funk.
TYB House Sour Blend is a complex culture developed over 10+ years of isolation work. Each lot consists largely of rotating base strains along with new isolates of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus and other wild yeasts.
The process that makes this culture truly unique is that each new lot of TYB House Sour Blend contains a portion of a previous lot, resulting in a character that is constantly maturing and ever evolving. Contains STA1+ components.
Temperature: 68 - 78 ºF || Attenuation: 85%-100%
Flocculation: Medium-Low || Alcohol Tolerance: High
