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A New Yeast for Reliable and ( cheaper ) Sour Brewing

 
 
 
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A Novel Tool for Better Brewing

A natural brewing yeast that reliably makes a barrel-aged sour in four weeks, without bacteria.. and without the barrel.

It's the beauty of lovely barrel-aged lambic with the ease of an ale yeast.

The use of this yeast more than doubles pre-tax sour beer profits by reducing labor costs, spoilage issues, equipment and space requirements.

This is a yeast born from wasps and bees.


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The Yeast

We license strains of a new, natural yeast species that makes valuable new brewing flavors: sour, tart, barrel-aged, fruity, floral ...all with a tame yeast that is currently used at industrial scales. This is a non-Brettanomyces, non-Saccharomyces yeast unlike any other.

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About US

The principals of the company are co-inventers of this technology and bring with them more than twenty years of professional industry brewing experience. 

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The ADventure

This yeast was discovered at North Carolina State University inside wasps and bumblebees. Each strain comes with its own adventure story. Learn about how this yeast went from "Wasp Beers," traveled from World Beer Festivals to the TED stage and finally to commercial production. 

 
 
 

 

"People Love it, it has a very nice tartness" -Deep River Brewing

 
 
 
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The story of this Yeast is the STory of Wasp Beer, as referenced by the media below: