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A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.

Has been used by brewers to produce award-winning wild ales. 

Available in secondary pitch rates only (for copitching or secondary pitching after a primary yeast strain)

WY3763 Brett Lacto Copitch Secondary Fruity milk the Funk sour ale balanced acid
Key Characteristics
Attenuation

80%+

Temperature

20–25°C (68–77°F)

Fermentation Rate

Low Fermentation Rate

Suitable Beer Types

European Sour Ale, American Wild Ale, Lambic

Flocculation

Low Flocculation

Alcohol Tolerance

High Alcohol Tolerance

Phenolic

Phenolic

Flavour Profile

Fruity, Funky, Balanced Acidity

Standard Supply Rate

Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.