Designed to be pitched into primary fermentation for Berliner weisse, Gosebier, and other styles where lactic sourness is desired.
The blend contains a kolsch ale yeast, Lactobacillus brevis and Lactobacillus delbreuckii subspecies delbreuckii.
Suggested fermentation temperature: 70-74ºF.
MICHIGAN INDIGENOUS - The Keweenaw Ale Yeast is the third in a series of indigenous Michigan yeast strains. This yeast was isolated in Michigan's Keweenaw Peninsula. It has prominent spicy phenolics and some fruity esters, very reminiscent of a Saison yeast. For 5 gallon batch, all Craft Cultures yeast strains are shipped ready to pitch from the lab. No More Starter needed. Get brewing sooner, and easier, with these Michigan based yeast strains.
The holy grail of yeast strains with purported origins from a famed Vermont brewery, Barbarian gives you wonderful stone fruit esters and enhances hop character in beers. The complexity of this yeast is well suited for an array of hoppy beers, and it is most often used in the production of all kinds of IPAs, from session all the way up to imperial. The combination of peach and apricot esters works especially well with American citrus hops. It has medium flocculation characteristics and works much like a standard American strain, but produces a unique flavor profile. Use this yeast to brew a mean and spot-on Heady Topper clone!