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OSLO can comfortably produce beautifully clean, lager-like beers at temperatures as high as 98F (37C) without noticeable off flavors. At the high end of fermentation temperature, beers can finish attenuating in as little as three days! This culture’s versatility and neutral flavor profile allows you to effortlessly produce most beer styles.

OSLO can comfortably produce beautifully clean, lager-like beers at temperatures as high as 98F (37C) without noticeable off flavors. At the high end of fermentation temperature, beers can finish attenuating in as little as three days! This culture’s versatility and neutral flavor profile allows you to effortlessly produce most beer styles.

The NEEPAH IPA Blend is our secret weapon for delivering the juiciest, tropical fruit bomb you’ve ever made.Carefully cultivated from a special blend of fruit-forward yeast strains, the NEEPAH Blend is here to amplify the gorgeous rainbow of flavors in your New England-Style IPAs by providing an extra punch of danky goodness. Now you can spend less money on expensive hops and spend more time drinking the best made hazy pale in town.Looking for a versatile culture that’ll deliver a new take on flavorful English Ales? The NEEPAH Blend™ creates decadent beers that out class those made with tired ESB strains. This blend works especially well for Brut IPAs, emphasizing the fruity hop character and reducing the perception of bitterness in dry beers.

The perfect culture for producing juicy New England-style IPAs and Pale Ales, but in a few days! The balanced flavor profile of this yeast blend will accentuate beers using citrus-forward hops, but versatile and subtle enough that it’ll work well in most beer styles without clashing.Ferment your beer hot (85F-98F/29C-37C) and knock out a flavorful beer in two to three days without off-flavors.Able to ferment well in low pH beers (3.2-3.5pH) and high-gravity worts (~1.080).This is an original yeast blend that is only available from Bootleg Biology.

The new De Lacto Standard! Our first official Lactobacillus culture, and it’s a beast. We’ve tested countless LAB cultures over the years, and this blend of Lactobacillus plantarum is the most brutally effective Lactic Acid producer we’ve found!If you’re looking to drop the pH of wort as quickly and low as possible, Sour Weapon L is your go to Lacto blend. At 98F, we’ve had trial batches drop the pH of wort to 3.0 after just 24 hours. When pitched at 84F, pH should reach 3.5 in 24 hours.This is the ideal bacteria blend to use for acidifying wort for quick/kettle sours, and is also very effective when co-pitched with a yeast strain. As with any Lactobacillus culture, we recommend only using in wort with zero IBUs as even small amounts of hops may prevent significant souring.

Fine tuned over two years, this blend morphed over time to become an elegant powerhouse of classic Saison spice, stone-fruit Brett, lactic tartness and a dry but well-rounded body. The final master blend consists of Saison yeast, wild Saccharomyces, rare Brettanomyces and an opportunistic Lactobacillus culture.At temperatures as low as 68F (20C) The Mad Fermentationist Saison Blend exhibits a relatively clean primary fermentation profile and high attenuation. Traditional saison temperatures (around 80F/27C) bring out citrus and elevated phenols (pepper and clove). The Brett character shifts depending on wort composition, as maltier beers emphasize cherry and stone fruit qualities.This blend integrates beautifully with fruity and tropical hops, with the unique Brett culture keeping hop aromatics crisp and bright for an extended time. For best results use a highly fermentable wort, dry hopping during the tail of active fermentation, and carbonating naturally.

Saison Parfait™ is our New World Saison Blend, a new take on the modern saison yeast flavor and aroma profile. Saison Parfait™ pairs classic pepper & spice saison phenolics with prominent juicy fruit esters that evoke citrus and lemon peel, and a touch of banana for complexity. Even more unique, it finishes with a balanced, full-bodied and silky mouthfeel despite its high attenuation. Saison Parfait™ means the “Perfect Season”, and is our ode to the fall harvest season. A time for hard work and also celebration. The peasants of rural Flanders and Wallonia created the Saison, and what we now call Farmhouse beers, to drink for sustenance and merriment. Bruegel likely depicted the drinking of Saison beer in his classic paintings of rural country life, “The Harvesters” and “Peasant Wedding”.

This rare, and commercially unavailable yeast isolate is perfect for 100% Brettanomyces fermentations, especially Brett IPAs. Amplifies citrus and tropical fruit-forward hop flavors and aromas into a punchy ripeness. With extended time under CO2 pressure, pineapple and tropical fruit aromas will be more pronounced. Great for maintaining the nuance of hops in beer with better keeping qualities than a Brewer’s Yeast fermentation.Funk Weapon #2 is featured in Trinity’s Magical Brettanomyces Tour #4, and experimentations by Highland Park Brewery, Yazoo Embrace The Funk, Mantra Artisan Ales and others.[You can’t make every style of beer with one or two strains of brewer’s yeast, so why would you only use only one or two strains for your funky beers? This is the second release in the Dusty Bottoms Collection’s ongoing Funk Weapon Series of unique, rare Brettanomyces and Brett-like wild yeast cultures.]

Funk Weapon #3 is a versatile culture that creates wildly different flavor and aroma profiles depending on the age of fermentation. Young fermentations produce mild musty funk and ripe tropical fruit, while older and bottle conditioned ferments show off unique flavors and aromas of strawberry, cherry and tropical candy.This commercially unavailable yeast isolate is ideal for 100% Brettanomyces fermentations or as a secondary strain along with a phenolic Brewer’s Yeast culture.This culture has been in high demand and short supply since it was unofficially made available over the internet to homebrewers and craft brewers a few years ago.[You can’t make every style of beer with one or two strains of brewer’s yeast, so why would you only use only one or two strains for your funky beers? This is the third release in the Dusty Bottoms Collection’s ongoing Funk Weapon™ Series of unique, rare Brettanomyces and Brett-like wild yeast cultures.]

We’re excited to release our first 100% Lactic Acid Bacteria souring blend! We chose this specific blend because of its ability to sour quickly and cleanly at a range of temperatures, and due to its mild hop tolerance.While not “yeast”, this culture blend of two unique strains of Pediococcus pentosaceus is part of our LYP collection because it was sourced entirely from the wild: an anaerobic malt starter, and flowers from Murfreesboro, TN given to us by our good friend Art Whitaker.

Many lab-produced multi-species culture blends fail to reproduce the richness and complexity of traditional lambic-style fermentations in their first effort. This can be a result of artificially slamming together cultures after pulling them directly from the freezer.Instead, our Sour Solera™ Blend contains a unique and complex collection of Saccharomyces, Brettanomyces, Lactobacillus, Pediococcus and other funky yeast and souring bacteria pulled from an active fermentation. This blend can sour in a matter of months at 70ºF or higher, or if you prefer a more prolonged fermentation, use large amounts of aged hops and/or ferment and hold at temperatures below 70ºF.This blend is available seasonally, and will always be changing and evolving due to the nature of solera fermentations. Warning: No two Sour Solera™ Blend releases will be the same, and neither will their fermentations.

This is potentially a one-time only release based on response. A unique blend of cultures designed to recreate traditionally made Berliners.We’re big fans of traditionally-made, mixed culture Berliners. That’s why our Berliner Blend is designed to make tart, funky, and flavorful Berliners using traditional Brettanomyces and Lactobacillus Berliner cultures.To make a tart beer use less than 10 IBUs, or skip the hops entirely.

REGAL Lager Yeast Blend is a first fast fermenting, general purpose lager yeast blend – crispy enough to make authentic pilsners and full flavored enough to make mind blowing bocks, dunkels and schwarzbiers. Finally, it’s now possible to make lagers that are done in under a week and taste exactly to style.Using REGAL Lager Yeast Blend is as simple as pitching cold for a few days and letting your beer ramp up to as warm as you can get it. Small amounts of sulfur will be present the warmer the initial fermentation temperature – exactly what you need if you want your lager to taste deliciously authentic.

OB is a rare treat. Never previously commercially available, this is the pure, clean yeast culture used to primary ferment a highly regarded traditional Belgian Oud Bruin. This culture does not contain Brett or Lactic Acid Bacteria.Creates totally unique Belgian table beers and Abbey-style ales that are dry, pleasantly spicy, ester driven, and taste of candied sugar.When producing traditional mixed fermentation Belgian beers we recommend copitching, or pitching in secondary, our Sour Solera Blend or Mad Fermentationist Saison cultures. Source: A traditional Belgian Oud Bruin producer.