Wild & Sour

When it comes to mixed-culture fermentation the world is your playground. We have a number of isolated brettanomyces strains to help you add distinctive character to your beer while maintaining some elements of control. We have several strains of lactic acid bacteria for use in kettle souring, wood or foudre fermentation, coolship fermentation, and other techniques outside the realm of standard ale production. Microbes in this family can also be used for bottle conditioning, barrel ageing, and helping steer you spontaneous fermentations.