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