Lactobacillus buchneri | Wyeast 5335 wild-yeast Choose WLP4050 Hornindal Kveik Yeast

Choose WLP4050 Hornindal Kveik Yeast for lightning-fast fermentations and bold

White Labs Brettanomyces bruxellensis strain TYB184 (WLP4638) is a robust pure Brettanomyces strain known for delivering exceptional complexity in brewing

Rustic Character for Classic Farmhouse Ales

WLP4060 delivers complexity without overpowering adjunct flavors

After it leaves our hands

Lactobacillus buchneri | Wyeast 5335 wild-yeast Choose WLP4050 Hornindal Kveik YeastLactobacillus buchneri Wyeast 5335 Lactic Acid Bacteria for Sour Beer Production Wyeast 5335 Lactobacillus buchneri is a pure lactic acid bacteria culture commonly used for producing tart, refreshing sour beers. This strain contributes primarily lactic acid without ethanol production, making it ideal for kettle sours, mixed fermentations, or traditional sour beer styles. It develops a clean, mild sourness and can be used in conjunction with