As certain soulful brewers like to say, we don’t make the beer—the yeast do that. We’re only the custodians, or the shepherds. In any case, the labs have been busy developing new critters for us to corral. We haven’t tried them all, but here’s a rundown of a few notables that can make new beers for us. (Unfortunately, they don’t clean up afterward.)
Escarpment Lactic Magic
Escarpment Laboratories, escarpmentlabs.com
Like Lallemand with its Philly Sour strain, Ontario’s Escarpment Labs says it captured a wild strain of Lachancea thermotolerans in its Guelph backyard. Likewise, this yeast can ferment wort while producing a moderate level of lactic acid. It’s also tolerant of hops, unlike Lactobacillus. Strains like this are attractive for those who don’t want to mess with kettle-souring—but they also can be slow fermenters, less than ideal for those who would rather not tie up a tank or carboy for two or three weeks.