Sour Beer Brewing Yeast Blend

ART-BW-021 is designed for brewers that need a procurement-ready mixed culture for sour beer production without maintaining multiple in-house cultures. The blend contains brewing Saccharomyces for primary sugar conversion, Brettanomyces for extended attenuation and characteristic phenolic, fruity, and earthy notes, and Lactobacillus for lactic acid contribution. It supports controlled recipe development across low-IBU wort designs, kettle sour workflows, and longer mixed-fermentation programs.

Typical specification targets include total viable count not less than 1×10¹⁰ CFU/g at packing, moisture not more than 8.0%, light tan to cream dry granules or powder, and beer-compatible microbiological limits documented by batch. Recommended dosage depends on wort pH, original gravity, hopping rate, and desired acidification curve; pilot trials commonly start at 50-150 g/hL for direct pitching or staged addition. For adjacent strains and formats, see our brewing and winemaking yeast category.

• Kettle sour production: suitable for breweries using pre-acidified or unhopped wort, followed by boiling and clean finishing where a defined sour profile is required.
• Berliner weisse and gose-style beers: supports bright lactic acidity, light body, and restrained funk when used with low-gravity wort and controlled fermentation temperatures.
• Farmhouse and barrel programs: can be used as part of a staged inoculation plan where Brettanomyces character is expected to develop during maturation.
• Gueuze-style blending pipelines: provides a practical dry culture input for breweries building inventory for aged sour blending, subject to the brewer’s own maturation schedule.
• R&D and pilot brewhouse work: appropriate for recipe screening, sensory panel trials, and scale-up validation before committing cellar capacity. Submit target beer style, gravity, pH target, and annual volume through request a bulk quote for sourcing support.

Store unopened 10 kg foil pouches in a cool, dry location at 2-8 °C for best viability retention. Keep away from steam lines, sunlight, aromatic chemicals, and high-humidity areas. Under recommended refrigerated storage, typical shelf life is 12-18 months from manufacture, subject to batch CoA and transport conditions. Once opened, purge with food-grade gas where possible, reseal tightly, and use promptly to reduce moisture uptake and viability loss.

For direct pitching, allow the pouch to equilibrate near cellar temperature before opening to minimize condensation. Rehydration may improve dispersion depending on brewery SOP; use dechlorinated sterile water or wort-compatible media at a controlled temperature and avoid aggressive agitation. Because this product contains souring and wild-type brewing organisms, breweries should segregate hoses, gaskets, sampling tools, and cellar zones from clean beer operations according to internal contamination-control procedures.

ArtemisYeast supplies ART-BW-021 for professional brewing use with batch traceability, product specification, and Certificate of Analysis available on request. Typical documentation may include viable count, moisture, sensory description, allergen statement, GMO status statement where applicable, country-of-origin information, and shipping documents. Food-safety documentation such as HACCP-aligned controls, ISO 22000, FSSC 22000, Halal, or Kosher status can be provided when available for the production lot; confirm requirements during supplier approval.

Procurement teams can review quality systems and document expectations through ArtemisYeast quality support. For international supply, product is packed in moisture-barrier foil pouches inside export cartons or palletized units, with lot coding maintained through dispatch. Bulk quote on request; no public pricing is issued because specifications, documentation scope, Incoterms, and annual call-off volumes affect the final quotation.