Q2 PRIVATE COLLECTION: WILD RUSTIC SPRING

March 26, 2019 4:00 am Published by

SPRING 2019 | AVAILABLE APRIL – JUNE

This year, Wild Rustic Spring offers a selection characteristic of Belgian and sour styles to pair with the new season. Historically epitomized by the beers of Europe, these yeast and bacteria strains have now been skillfully harnessed by homebrewers and brewmasters from our Private Culture Collection. Saisons, lambic styles, goses, Brett beers, and more are now world-class, world-wide. No matter the direction you take these wild rustic cultures, they will become your new tradition.

These strains are available to all retail customers for a limited time. Commercial customers are encouraged to order these strains during this quarter for shorter lead times! Find out more about which styles pair best with these strains at www.wyeastlab.com.


3725-PC Bière de Garde
Beer Styles: Bière de Garde, Saison, Belgian Blond Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.
Apparent ABV Tolerance: 12%
Flocculation: Low
Apparent Attenuation: 74-79%
Temperature Range: 70-84°F (21-29 °C)

Species: Saccharomyces cerevisiae var. diastaticus


3031-PC Saison-Brett Blend
Beer Styles: Saison, Brett Beer, Mixed-Fermentation, Sour Beer, Wild Specialty Beer, Belgian Golden Strong Ale
Profile:  A blend of two saison strains and Brettanomyces creates a dry and complex ale. Classic earthy and spicy farmhouse character meets tropical and stone fruit esters. Aging brings elevated Brett flavor. Expect high attenuation with this blend.
Apparent ABV Tolerance: 12%
Flocculation: Low
Apparent Attenuation: 80-90%
Temperature Range: 65-80°F (18-26°C)

Species: Saccharomyces cerevisiae var. diastaticus & Brettanomyces blend


5223-PC Lactobacillus brevis
Beer Styles: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Berliner Weisse, Oud Bruin, Mixed-Fermentation Sour Beer, Wild Specialty Ale
Profile:  Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.
Apparent ABV Tolerance: 12%
Flocculation: Medium
Apparent Attenuation: 80%
Temperature Range: 60-75°F (15-24°C)


Retailers, are you still interested in the previous Private Collection release? Every quarter you can inquire with customer service on the remaining inventory.  We also provide Point of Sale material to market our products, at no cost to you. Currently we have Private Collection postcards and Wyeast Culture Collection Beer and Wine rack cards. We also offer a variety of Wyeast t-shirts, hoodies, and hats available for purchase.

Sincerely,
The Wyeast Team

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