A Novel Tool for Better Fermented Beverages
The power of nature blended with the quality and reliability of modern science. These all natural yeasts are carefully selected from insects (wasps and bees) through a proprietary pipeline and provide valuable and innovative characteristics to fermented beverages.
Lachancea uses a systems level approach to work with clients to deliver new yeasts and superior propagation tools & fermentation solutions for better fermented beverages. Our yeast deliver award-winning barrel-aged sour style beers without barrels, Brett, bacteria, quality control issues, blending, or other yeast. Just imagine the possibilities.
These are yeasts born from wasps and bumblebees.
They are the Future of Fermentation.
The principals of the company discovered this new, natural yeast species that makes valuable brewing flavors: sour, tart, honey, fruity, and floral ...all from a tame yeast species that behaves well at industrial scales. This is a non-Brettanomyces, non-Saccharomyces yeast unlike any other.
The principals of the company are co-inventers of this yeast technology and bring with them more than twenty years of professional industry brewing experience and extensive research portfolios. They took a systems level approach to hack nature and find innovative yeasts that produce the first monoculture, industrially-scalable sour yeasts.
This yeast was discovered at North Carolina State University inside wasps and bumblebees. Learn about how this yeast went from "Wasp Beers" at the World Beer Festival, traveled to the TED conference stage, was featured in an award-winning science documentary and finally made it to commercial production of fermented beverages across the globe.