A Novel Tool for Better Brewing
A natural brewing yeast that reliably make 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.
The principals of the company are co-inventers of this technology and bring with them more than twenty years of professional industry brewing experience.