Specialty Strains

A collection of bacteria, brettanomyces, and yeast isolated from the natural environment. Additional details on fermentation temp, attenuation, ABV tolerance, and flocculation will be added as they become available.

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Yeast cultivation on agar medium plate i

MIP-913 Lactobacillus casei

Similar to MIP-911, but excellent at digesting milk sugars.

Ferm Temp

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-920 Pediococcus damnosous

Pedio will sour a finished beer over time to a pH of 3.5 - 3.1. It works well at room temperature and is hop tolerant. It may produce a "slime" on top of the beer that will clear with time.

Ferm Temp

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-914 Lactobacillus plantarum

Lactobacillus plantarum is commonly used to produce kettle sours. It has a more subtle flavor than casei and does not produce CO2 as lactobacillus brevis would. It will acidify wort to a pH of 3.1 - 3.5 in a 48 hour time period at 100 F.

Ferm Temp

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-702 Brett brux II

A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. Balanced between barnyard and fruit.

Ferm Temp

High 90's

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-765 Native brett blend

This is a unique blend of bretts isolated from a number of natural sources. Isolates are from plums, natural wines, wild plants, and spontaneous fermentation. This blend will add complexity to any beer.

Ferm Temp

High 90's

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-750 Brett tool

Isolated from a bottle of European beer fermented with fruit, this is an aggressive Brett strain that produces strong barnyard aroma. Works well as a blend.

Ferm Temp

High 90's

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-714 Brett stave IV

This strain was isolated from a bottle of beer originally produced in the Netherlands. It produces barnyard like aromas and is a very aggressive brett strain.

Ferm Temp

High 90's

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-770 Brett imposter

A sacch strain that behaves very similar to brett. It can be used to produce IPAs or as a blend with saison.

Ferm Temp

High 80's

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-710 Brett stave I

A classic strain used for secondary fermentation in Belgian-style beers such as lambics. This particular strain was isolated from a Colorado Brewery and produces intense fruit notes.

Ferm Temp

High 90's

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-720 Brett clausenii

A classic strain used for secondary fermentation in Belgian-style ales and English Old Ales. The yeast can be fairly neutral in aroma and works well by itself. When it is paired with a phenol producing yeast it will create barnyard like aromas.

Ferm Temp

High 90's

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

BTN-70 Feints

This culture comes to us by a natural wine from Mendocino County, California. It produces a beautiful melody of sweet tarts, ripe peach skin, clementine, white grapes, and a hint of candied strawberry with a backbone of soft Brett funk. The acidity is very subtle even without hops. Perfect for an American Wild Ale, a funky Saison or IPA.

Ferm Temp

High

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

BTN-67 Anse

This stain was isolate from a bottle of organic, sparkling Gamay wine from Anse, France, which is the at the southern edge of Beaujolais. It produces a fairly neutral profile with subtle white pepper, clove, and figs. It finishes very dry but has a fuller mouthfeel due to glycerol production. Perfect for a Biere de Garde, Belgian Blonde, or Witbier.

Ferm Temp

High

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

MIP-001 pichia kluyveri

Highly aromatic with notes of candied orange and banana. This yeast can be used by itself the the production of low ABV beer or co-pitched with another yeast to drive ester production.

Ferm Temp

Low

Attenuation

ABV Tolerance

Flocculation

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Yeast cultivation on agar medium plate i

BTN-81 Yellow Jacket

This culture is from a curious yellow jacket that came into the lab. Brett-forward with notes of sweet tarts, ripe peach skin, dried lime peel, tangerine pith - very dry and minerally finish

Ferm Temp

High

Attenuation

ABV Tolerance

Flocculation