Amalgamation is the union of our six favorite Brettanomyces isolates from our microbe library. Each isolate produces a unique bouquet of bright and fruity flavors and aromas. The resulting beer will be dry with complex fruit-forward flavor and aroma of berries and citrus, accompanied by some funk on the palate.
Amalgamation II is a blend of 5 Brettanomyces bruxellensis isolates that showcases qualities of each isolate: The balanced funk of the Beersel isolates and TYB184, the SweeTarts™ character of TYB207, and the tropical bouquet of lemon, pineapple, guava, mango and papaya esters contributed by TYB261.
Amalgamation V is a blend of three strains of Brettanomyces bruxellensis that imparts a complex array of tropical and dark berry fruit esters. All three strains in this blend are quick to grow and develop character as compared to many other strains of Brettanomyces. This blend is highly versatile, and can be employed in primary fermentation, extended aging or bottle conditioning to quickly develop complexity in any mixed fermentation beer.
This blend combines Brettanomyces bruxellensis strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant, and will produce a balanced profile of fruitiness, funkiness and a crisp tartness.
Isolated from a rustic farmhouse style beer produced in the Northeastern United States, this single strain of Brettanomyces bruxellensis is attenuative, produces a moderate citric acidic-like character and an ester profile of lemon/pineapple, with a restrained funkiness.
Isolated from a Belgian-inspired brewery in the Northeastern United States, this single strain of Brettanomyces bruxellensis exhibits good attenuation and produces a tart tropical fruit ester profile reminiscent of SweeTarts™.
Isolated from a unique mixed fermentation beer produced in the Midwestern United States, this Brettanomyces bruxellensis isolate exhibits a mild tartness and soft funk with a solid backbone of tropical fruit esters (papaya, guava, pineapple, guinep). This strain will produce a massive, thick krausen.
This isolate is a single strain of Brettanomyces bruxellensis isolated from a California brewery that utilizes an extensive and diverse array of organisms in the production of their wild/sour/funky beers. This strain exhibits a lemony-tartness with hints of hay and mild barnyard funk, and has a crisp and dry finish.
This isolate is a single strain of Brettanomyces bruxellensis hailing from a brewer of all things sour and wild in the Mountain West. This strain exhibits a strong profile of complex tropical fruit that is dominated by pineapple with a noticeable earthiness that adds a unique complexity and depth of character to the beer. This strain will produce a massive, thick krausen.
Comprised of two Brettanomyces bruxellensis strains isolated from a unique lambic produced in the Brussels region of Belgium, the isolates in this blend produce a pronounced barnyard funk with mild tartness and fruitiness.
This blend combines Brettanomyces bruxellensis strains isolated from a unique beer produced in the Lochristi area in East Flanders. One strain provides a moderate funk and light fruitiness, while the other strain adds a more assertive fruitiness dominated by hints of strawberry.
Oud Vat Brett is a single strain of Brettanomyces bruxellensis isolated from a spontaneously fermented beer produced in a specific large format wooden Vat, known for its complex Brettanomyces-derived character. This single isolate is a great choice for any beer in which a complex and multi-dimensional Brettanomyces character is desired, is fast acting, and will produce a mixed dark berry quality with earthy undertones.
