Mélange - Sour Blend


Mélange - Sour Blend



If you're looking to produce complex sours, also check out our TYB House Sour Blend! Similar to Mélange, with additional strains of Brettanomyces and Lactobacillus added as we isolate new organisms.



If you dig using a diverse array of unique organisms to create balanced sour beers, this delightful medley of microbes is sure to please! 

Mélange is our most varied mix of fermentative organisms, intended for use in the production of sour beers in which a balance of funk and sourness is desired. This blend contains two Saccharomyces cerevisiae isolates, Saccharomyces fermentati, five Brettanomyces isolates, Lactobacillus brevis, Lactobacillus delbreuckii and Pediococcus damnosus 

If you want acidity quickly, we recommend keeping the IBU low (0-5 IBU), starting with a fermentation temperature of 70-72 ºF for the first few days and then raising the temperature to 75-80 ºF to encourage development of sourness (LactobacillusPediococcus). For a slower developing beer that exhibits a rounded balance of funk (Brettanomyces) and sourness we recommend ~5-10 IBU, mashing on the high end, fermenting at 68 ºF and holding at that temperature for an extended period of time. 

Cell Count: ~29 billion cells/vial.


Temperature: 68 - 78 ºF 

Attenuation: 85%-100% (Diastatic Strains)

Flocculation:  Medium-Low


Award Winning Recipes:

Apricot Saison ("Drink Me") - 1st place; Oregon Brew Crew Fall Classic (2016) 

Askers Flanders Red - 1st place; Oslo Brewing Championship (2016) 

Sour Cherries - 1st place - UK National Homebrew Competition (2017)

Sour Red Solera - 1st place - Fugetaboutit (2016)



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