Quiet Forest

Wild Pitch Yeast

Craft yeast for craft brewers

Founded by two brewers and a biochemist, Wild Pitch Yeast seeks to raid Mother Nature’s toolbox to
find novel yeast strains that expand the flavor and aroma profiles available to the brewing community.


Located in Bloomington, Indiana, Wild Pitch Yeast provides bioprospecting, strain identification,
contamination analysis, and consulting services to the brewing community. Together, Justin, Rob, and
Matt (Doc Boc) have decades of home- and craft brewing experience, as well as 20 years of yeast
research expertise. We’re excited to partner with Propagate Lab to make some of our favorite wild
strains available to you. Happy brewing!

WYP39

Lachancea fermentati

The bark of a birch tree in Evansville, IN

Medium-to-high attenuation, produces a clean/slightly fruity aroma and flavors characterized as sour, pineapple, mango, black tea, melon, and pear. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation.

YH156

Schizosaccharomyces japonicus

The bark of an oak tree from a truck stop on I-81 N in eastern PA

High attenuation, produces a sweet fruit/apple/slightly smoky/melon aroma and
flavors characterized as sour, green apple Jolly Rancher, and stone fruit. Lactic acid production
depends on the presence of simple sugars and occurs largely before ethanol production.
Fermentation at temperatures of 68-78 F is recommended, with warmer temperatures yielding
faster attenuation. Pairs well with fruit in beer, cider, and mead, though sulfites should be
avoided.

YH166

Saccharomyces cerevisiae

Wild fermented beer (Indianapolis, IN)

75-80% attenuation, produces a fruity aroma and flavors characterized as tropical fruit, pineapple, and strawberry. Fermentation at temperatures of 70-75 F is recommended. Works well with fruity hops and hazy IPAs.

YH169

Brettanomyces bruxellensis

Spontaneous fermentation (Indianapolis, IN)

High attenuation, produces a lemony/tart/subtle “Brett” aroma and flavors characterized as lemon, limoncello, and mint with a slight undertone of the more typical Brett barnyard funk. Can be used at a wide variety of temperatures (68-99 F) with a potential flavor sweet spot of 80-85 F. Would work well in a saison or Brett IPA.

YH72

Lachancea thermotolerans

The bark of an ash tree from Doc Boc’s childhood home in Plum, PA

Medium-to-high attenuation, produces a neutral/slightly tart/fruity aroma and flavors characterized as sour, stone fruit, and clean. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation. This strain has been nicknamed Steve, and is Wild Pitch Yeast’s most popular.

YH82

Lachancea thermotolerans

The bark of a Shumard oak tree at Doc Boc’s mom’s house in Sarver, PA

Medium-to-high attenuation, produces a neutral/subtle pear aroma and flavors characterized as sour, fruity, perry, apple, and apricot. Lactic acid production depends on the presence of simple sugars and occurs largely before ethanol production. Fermentation at temperatures of 72-86 F is recommended, with warmer temperatures yielding faster attenuation.