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Where Does Your Yeast Come From?

Since 2013, SouthYeast Labs has been working hard to revive and refine an old tradition: Spontaneous fermentation. By applying modern microbiology, process engineering and brewing techniques we have found a way to capture and store the regionally unique bugs typically found in a spontaneous fermentation. This allow every brewer - and every beer - to be truly defined by their local environment without worrying about consistency. SouthYeast Labs produces its microbes in small artisan batches, making craft yeast for your craft beer.

Exotic Origins

Yeast can live on a lot of things. They live on fruits, on flowers and in beehives. Each environment benefits some yeast characteristics over others. Every yeast is changed by what it lives in or on. SouthYeast Labs has collected yeast from hundreds of different fruits and flowers from Georgia to Hawaii. Our yeast strains are named after what they came from - from Honeysuckle 2 to Peach 1.



The Flavor of the Region


Experienced wine tasters often look for the "terroir" of a wine. The terroir is the sum of all the little differences that the same grape can experience in two different climates. Depending on where they grow the differences in sunlight, temperature and soil can make grape produce more or less sugar. SouthYeast Labs has found that similar rules affect yeasts. So far we have found hundreds of different yeasts that thrive at different temperatures and eat different sugars. Every place has its own story and flavor. Tastes of home!

The Flavors of the Region

"This is a beautiful and complex beer — an outstanding accomplishment."

— Review of Honeysuckle Saison (Thomas Creek)

Yeast Wranglers

Even and David first met in a class called The Science of Beer at Clemson University. David had drawn upon his experience with commercial biodiesel production and started applying the fermentation process to make something tastier. Even joined the class and found the ever-evolving curriculum from brewing basics to designing a nanobrewery a welcome change of pace from his biomedical engineering classes. In 2012, the brewing class went out to a research farm near Clemson, SC to try a wild yeast experiment that David had read about. The first homebrewed batch using these new yeast strains was filled with anticipation. Tiny snifters were passed around the class. All you can hear is the hum of equipment as everyone carefully analyses the smells and flavors in front of them. Many members of the Clemson University Brew Crew found themselves making wild yeast beers the very next weekend - the first native southern ales.