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Wild Mixed Cultures
A catch-all for the non-commercial wild yeast and bacteria cultures used in spontaneous and mixed-fermentation sour ales. The source and character vary by batch — see each brew's notes for the specific culture and how it behaved.
6 brews
About
A grouping for the non-commercial wild yeast and bacteria cultures used across spontaneous and mixed-fermentation sour ales, where the exact microbes differ from batch to batch (captured cultures, dregs, blends and barrel slurries). Because each pitch is different there are no fixed specs; the individual brew notes record the culture origin and result, and the stats below reflect what these mixed ferments have actually achieved across your batches.
Recipe pairing
- Grains
- Pilsner and wheat-forward bills for lambic and saison-leaning sours
- Hops
- Aged or low hopping so the culture leads
- Adjuncts
- Fruit and barrel character are common; long aging develops complexity
- Suited to
- Wild Specialty Beer, Lambic, Saison, Farmhouse Ale
Brewing tips
- Treat each batch on its own terms; the culture and result vary, so the per-brew notes are the real reference.
- Expect long, slow fermentation and souring rather than a predictable primary.
Handling & storage
- Storage
- Varies by source — see the individual brew for culture origin and handling.
In your brews
Used in 6 batches 2025-11-29 → 2026-06-21
Attenuation (achieved) 80–96%
Avg ferment temp 21.3°C
ABV range 4.2–4.5% 2 measured
Styles brewed
Used in
- Flanders Red – 57L Barrel Project 2026 23B Flanders Red Ale
- Foeder Pale Sour — Cube 2 / 5 Magics + Muscat 28B Mixed-Fermentation Sour Beer
- Wild Sour — Split Fermentation 28B Mixed-Fermentation Sour Beer
- Wild Sour — House Culture 28C Wild Specialty Beer
- Wild Sour Collab (5 Magics) 28C Wild Specialty Beer
- November Saison (Wild) 28C Wild Specialty Beer