Sometimes we want to go beyond what our beloved Saccharomyces can offer. Here you'll find a selection of wild yeast, bacteria and blends of every type of organism we have at our disposal to add a little funk to your brewing process. Expect these organisms to produce beer that's on the fringes of flavor and aroma. You'd be more likely to hear the descriptors for these characteristic flavors and aromas hanging out around the local farm or bakery than in a brewery: barnyard, sweaty horse blanket, tart, fruity, pie-cherry. Sounds delicious, right?
These organisms will take considerably longer to produce their characteristic flavors and aromas than traditional brewer's yeast, ranging from many months to years. These strains are also often used in conjunction with advanced brewing techniques such as sour mashing, turbid mashing and barrel aging to achieve the desired effect. So if you're an intermediate to advanced brewer that's into funky beers and have the patience of a saint, you're in the right place.
Go ahead, let your inner brewer's wild side declare its independence and let your feral fermentation freak flag fly!
*The Yeast Bay is still in the process of continually evaluating many of our yeast strains and blends. Information regarding their performance may be changed in the future as more data is collected.