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N1 - Native Strong Ale

Source: Nectarine

Location: Clemson, SC

N1 was one of the first wild yeasts we ever captured and a good portion of why we fell in love with wild yeast. N1 is our workhorse yeast, finishing semi-dry and clean with a hint of champagne. It flocculates well after 3-4 weeks. Good for pale ales, strong ales, mead and cider.


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B3 - Farmhouse Ale

Source: Blueberries

Location: Clemson, SC

Looking to try your brewing skills on some farmhouse funk? B3 makes some of our favorite gateway farmhouse ales. It produces notes of straw and spice - enough to pique the palate but not enough to offend. It even produces enough acid to leave a noticeable tartness in the beer. It will leave the beer hazy with yeast at the end of its 4-6 week fermentation.


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P1 - Musserweissen

Source: Peach

Location: Clemson, SC

P1 is in a class of its own. It loves wheat beers where the banana and clove notes get to shine. P1 also produces a little acid, adding a hint of tartness with the hints of peach and citrus peel. Low flocculation, but it finishes after 4-6 weeks.


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HS2 - New Abbey Ale

Source: Honeysuckle

Location: Walland, TN

You might think this yeast came from a Belgian monastery, but we really found it on an enchanted farm in Tennessee. HS2 really shines in Belgian and abbey ales. It produces notes of red wine and finishes with cracked peppercorn. Medium flocculation, finishes in 3-4 weeks.


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Southern Saison Blend

Location: South Carolina

The Southern Saison is Dave's artisanal blend of South Carolina yeasts. He likes to use it as a base for mild sours because of the complexity of its esters and phenols. Southern Saison also finishes dry and makes a great saison or wit. Be ready for a complex bouquet of fruits and spices. Medium flocculation, finishes in 2-4 weeks.


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Farmhouse Sour Blend

Location: Southeast USA, Belgium

The Farmhouse Sour Blend is perfect for brewers looking for serious farmhouse character. You will find significant straw and spice phenols in this blend, accentuated by peach esters and citric acid. It is a little slow on the take, but should finish dry and cloudy after 2-6 months.


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Walhallaweisse

Location: South Carolina

The Walhallaweisse was named for Walhalla, SC by some of our frothily bearded friends. This is not your typical Berlinerweisse blend - you will notice peach and citrus esters on top of the sharp acidity from our native Lactobacillus culture. You can look forward to a nice, cloudy Berlinerweisse in 4-6 weeks.


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Native Flanders Blend

Location: Southeast USA, Belgium

Born of native yeast strains, two isolated Belgian Brettanomyces strains and one of our house Lactobacillus strains, the Native Flanders Blend is a hungry and highly attenuating combination. We recommend that you let it sit for 6 months or more to allow all the flavors to develop. Your patience will be rewarded with a floral nose and an ester profile reminiscent of cherry pie. The phenolics aren't very dominant in this blend, but it has a sharp acidity, smooth mouthfeel and leaves just a little apparent sweetness. The Native Flanders Blend will let you know when it is done by flocculating out.