Native & Classic Yeast Cultures

Native yeast strains cultivated for brewery applications are rigorously tested through seven layers of quality control, until finally selected for 1 gallon batches to sample for esters and aroma, flavor and characteristics. This is how we ensure reproducible quality and unmatched reliability. We offer 1 through 120 bbl system commercial pitches of both our native and classic strains. For more information on our Classic Yeast Cultures click here. We would love to hear from you and learn about your recipes and styles. Call us for further details and pricing: 210-279-7441 or contact us here.

BIG BEND TEXAS

Ocotillo, TCLR21 – Five hours into the rugged Big Bend back country with our trusted yellow Jeep Elouise, we found this beautiful fiery red Ocotillo standing tall amongst the breathtaking canyon.

Texas Chihuahuan Desert – Big Bend, Texas

Fermentation – Top/Ale

Flocculation – High

Attenuation – 86-91

Alcohol Tolerance –6-11%

Optimum Fermentation Temp- 69F -74F

Suggested Use –Saison, Cider, Braggot, Golden Ale, Champagne.

Style and Flavor Notes –Fresh pear and apple, hint of citrus, clove and pepper, crisp finish.

Yucca, TCLR22  – The majestic Torrey Yucca is quite the adversary to climb. Lucky for us, this blossom fell fresh from the top, full of sticky sweet nectar.   Texas Chihuahuan Desert  – Guale Peak, Texas   Fermentation  – Top/Ale   Flocculation  – Low   Attenuation  – 73-78   Alcohol Tolerance  –5-10%   Optimum Fermentation Temp - 68F -72F   Suggested Use  – Golden Amber, Stout, Barrel Aged Beers, Cream Ales   Style and Flavor Notes  –Vanilla liqueur, spiced banana, orange, light and creamy with a hazy honey color.

Yucca, TCLR22 – The majestic Torrey Yucca is quite the adversary to climb. Lucky for us, this blossom fell fresh from the top, full of sticky sweet nectar.

Texas Chihuahuan Desert – Guale Peak, Texas

Fermentation – Top/Ale

Flocculation – Low

Attenuation – 73-78

Alcohol Tolerance –5-10%

Optimum Fermentation Temp- 68F -72F

Suggested Use – Golden Amber, Stout, Barrel Aged Beers, Cream Ales

Style and Flavor Notes –Vanilla liqueur, spiced banana, orange, light and creamy with a hazy honey color.

Chisos, TCLR32  – Just like the Chisos Campground, this strain is beautiful, native, and fun....yet at the same time, reliable, versatile, and perhaps a little more predictable than some of its more  wild  sister strains. This yeast has very mild flavors and aromas of its own, while still providing an excellent performer for brewery needs.   Cattail Falls – Big Bend, Texas   Fermentation  – Top/Ale   Flocculation  – Low   Attenuation  – 86-91   Alcohol Tolerance  –6-11%   Optimum Fermentation Temp - 65F -70F   Suggested Use  – Clean, Golden Ale, Ciders, Kolsch   Style and Flavor Notes  -Hints of apple and cherry, citrus, floral, bright, one of our most versatile strains.

Chisos, TCLR32 – Just like the Chisos Campground, this strain is beautiful, native, and fun....yet at the same time, reliable, versatile, and perhaps a little more predictable than some of its more wild sister strains. This yeast has very mild flavors and aromas of its own, while still providing an excellent performer for brewery needs.

Cattail Falls– Big Bend, Texas

Fermentation – Top/Ale

Flocculation – Low

Attenuation – 86-91

Alcohol Tolerance –6-11%

Optimum Fermentation Temp- 65F -70F

Suggested Use – Clean, Golden Ale, Ciders, Kolsch

Style and Flavor Notes -Hints of apple and cherry, citrus, floral, bright, one of our most versatile strains.

Prickly Pear, TCLR25  – If you haven't yet seen the Big Bend region, or the rainbow of desert blooms in spring, go now! This strain was specially captured during the spring season, already scorching hot near the Rio Grande, and collected for its dry and bright style.   Eastern Rio Grande River  – Lajitas, Texas   Fermentation  – Top/Ale   Flocculation  – Medium   Attenuation  – 73 to 80   Alcohol Tolerance  –5-10%   Optimum Fermentation Temp - 67F -73F.   Suggested Use  – American Pale Ale, Hopped Sour (bacteria not provided), American Porter, British Bitter, ECIPA, NEIPA, Kolsch, Gose.   Style and Flavor Notes  –Dry, bright grapefruit and citrus, orange peel aroma.

Prickly Pear, TCLR25 – If you haven't yet seen the Big Bend region, or the rainbow of desert blooms in spring, go now! This strain was specially captured during the spring season, already scorching hot near the Rio Grande, and collected for its dry and bright style.

Eastern Rio Grande River – Lajitas, Texas

Fermentation – Top/Ale

Flocculation – Medium

Attenuation – 73 to 80

Alcohol Tolerance –5-10%

Optimum Fermentation Temp- 67F -73F.

Suggested Use – American Pale Ale, Hopped Sour (bacteria not provided), American Porter, British Bitter, ECIPA, NEIPA, Kolsch, Gose.

Style and Flavor Notes –Dry, bright grapefruit and citrus, orange peel aroma.

The Window, TCLR34-  A classic icon of the Big Bend region, the famous “Window” offers breathtaking views, abundant wildlife, and on this particular day, a ripe and juicy Prickly Pear fruit just ready to make history in the Craft Beer culture.   Chisos Mountains  – Big Bend Region, Texas.   Fermentation  – Top/Ale   Flocculation  –Medium/High   Attenuation  – 70-75   Alcohol Tolerance  – 5-10%   Optimum Fermentation Temp -66F-72F   Suggested Use  – German ales, Weizens, Belgians, and Dubbels.   Style and Flavor Notes  – Lightly floral, rich and malty, hints of bubblegum, fresh grains, stone fruit, warm spices and cracked pepper.

The Window, TCLR34- A classic icon of the Big Bend region, the famous “Window” offers breathtaking views, abundant wildlife, and on this particular day, a ripe and juicy Prickly Pear fruit just ready to make history in the Craft Beer culture.

Chisos Mountains – Big Bend Region, Texas.

Fermentation – Top/Ale

Flocculation –Medium/High

Attenuation – 70-75

Alcohol Tolerance – 5-10%

Optimum Fermentation Temp-66F-72F

Suggested Use – German ales, Weizens, Belgians, and Dubbels.

Style and Flavor Notes – Lightly floral, rich and malty, hints of bubblegum, fresh grains, stone fruit, warm spices and cracked pepper.

The Falls, TCLR31- Bathed in sunshine at the very bottom of Cattail Falls, the yellow Columbine offered up an ale yeast with complex Belgian flavors.   Cattail Falls  – Big Bend Region, Texas   Fermentation  – Top/Ale   Flocculation  – Low   Attenuation  – 70-75%   Alcohol Tolerance  – 5-10%   Optimum Fermentation Temp -66F-72F   Suggested Use  – Witbier, Sour Witbier, Apricot Witbier, Citrus Wit, Hefeweizen, Belgian Ales.   Style and Flavor Notes  – Sweet aroma, crisp and dry, with a hint of juicy tartness, end notes of apricot, clove, and baking spices.

The Falls, TCLR31-Bathed in sunshine at the very bottom of Cattail Falls, the yellow Columbine offered up an ale yeast with complex Belgian flavors.

Cattail Falls – Big Bend Region, Texas

Fermentation – Top/Ale

Flocculation – Low

Attenuation – 70-75%

Alcohol Tolerance – 5-10%

Optimum Fermentation Temp-66F-72F

Suggested Use – Witbier, Sour Witbier, Apricot Witbier, Citrus Wit, Hefeweizen, Belgian Ales.

Style and Flavor Notes – Sweet aroma, crisp and dry, with a hint of juicy tartness, end notes of apricot, clove, and baking spices.

Buttercup, TCLR24-  All along the Rio Grande River, cactus are in bloom! Exquisite bursts of shocking pinks, tropical corals and salmon, sherbet orange, and yellow buttercup.   Rio Grande River  –Big Bend Region, Texas   Fermentation  – Top/Ale   Flocculation  – High   Attenuation  – 73-85   Alcohol Tolerance  – 5-10%   Optimum Fermentation Temp -66F-71F   Suggested Use  – London Ales, Belgians, Barley wine, Winterale, Scotch ale, Heavy Ales, Stouts, Porters.   Style and Flavor Notes  –Rich stone fruits with smokey, buttery flavors, subtle clove and orange rind, plum, dates, and banana.

Buttercup, TCLR24- All along the Rio Grande River, cactus are in bloom! Exquisite bursts of shocking pinks, tropical corals and salmon, sherbet orange, and yellow buttercup.

Rio Grande River –Big Bend Region, Texas

Fermentation – Top/Ale

Flocculation – High

Attenuation – 73-85

Alcohol Tolerance – 5-10%

Optimum Fermentation Temp-66F-71F

Suggested Use – London Ales, Belgians, Barley wine, Winterale, Scotch ale, Heavy Ales, Stouts, Porters.

Style and Flavor Notes –Rich stone fruits with smokey, buttery flavors, subtle clove and orange rind, plum, dates, and banana.

More Strains Coming Soon…!

More Strains Coming Soon…!

SAN ANTONIO, AUSTIN HILL COUNTRY, HOUSTON AND GALVESTON, COASTAL

Swallowtail, TCLH1 – When this beautiful black and cobalt blue Swallowtail butterfly landed to drink from the pink Star Flower Penta, we knew that it had found something special.   From the Upper Texas Gulf Coast - Houston, Texas   Fermentation  – Top/Ale   Flocculation  – Medium/Low   Attenuation  – 76-81   Alcohol Tolerance  –5-10%   Optimum Fermentation Temp - 69F -75F   Suggested Use  – Hefeweizen, Belgian, German ale, Dubbel, Belgian Wit.   Style and Flavor Notes  –Lovely fruit aromas, slight residual sweetness, with rich peaches, apricot, apple pie, and classic hints of spices, pepper, and clove.

Swallowtail, TCLH1– When this beautiful black and cobalt blue Swallowtail butterfly landed to drink from the pink Star Flower Penta, we knew that it had found something special.

From the Upper Texas Gulf Coast- Houston, Texas

Fermentation – Top/Ale

Flocculation – Medium/Low

Attenuation – 76-81

Alcohol Tolerance –5-10%

Optimum Fermentation Temp- 69F -75F

Suggested Use – Hefeweizen, Belgian, German ale, Dubbel, Belgian Wit.

Style and Flavor Notes –Lovely fruit aromas, slight residual sweetness, with rich peaches, apricot, apple pie, and classic hints of spices, pepper, and clove.

El Monte Manor, TCLR38  – Cultivated right in the heart of San Antonio, this strain is just as bright and colorful as the beautiful city itself.   Central Texas Hill Country  – San Antonio, Texas   Fermentation  – Top/Ale   Flocculation  – Medium   Attenuation  – 87 to 92   Alcohol Tolerance  –5-12%   Optimum Fermentation Temp - 66F -71F   Suggested Use  – Belgian Saison, Brett Saison, Nordic Ales, IPAs, Altbier, Tripels, Belgian Blonde.   Style and Flavor Notes  –Floral, bright, white wine aroma with an earthy finish.

El Monte Manor, TCLR38 – Cultivated right in the heart of San Antonio, this strain is just as bright and colorful as the beautiful city itself.

Central Texas Hill Country – San Antonio, Texas

Fermentation – Top/Ale

Flocculation – Medium

Attenuation – 87 to 92

Alcohol Tolerance –5-12%

Optimum Fermentation Temp- 66F -71F

Suggested Use – Belgian Saison, Brett Saison, Nordic Ales, IPAs, Altbier, Tripels, Belgian Blonde.

Style and Flavor Notes –Floral, bright, white wine aroma with an earthy finish.

More Strains Coming Soon…!!

More Strains Coming Soon…!!

More Strains Coming Soon…!!

More Strains Coming Soon…!!

YUCATAN PENINSULA, MEXICO

Cenote Sac Actun, TCLJ1  – Collected from the largest underground cave system in the world, the Cenote Sac Actun is a glistening fresh water cave that stretches from the Pacific to the Caribbean sea.   Yucutan Peninsula  – Tulum, Mexico   Fermentation  – Top/Ale   Flocculation  – Medium   Attenuation  – 89 to 94   Alcohol Tolerance  –5-10%   Optimum Fermentation Temp - 66F -71F   Suggested Use  – East Coast IPA, New England IPA, English Ales, Irish Red Ale, Brown Ales.   Style and Flavor Notes  –Surprisingly dry and bright, juicy citrus zest, slightly bitter, lemon peel and unripe pear.

Cenote Sac Actun, TCLJ1 – Collected from the largest underground cave system in the world, the Cenote Sac Actun is a glistening fresh water cave that stretches from the Pacific to the Caribbean sea.

Yucutan Peninsula – Tulum, Mexico

Fermentation – Top/Ale

Flocculation – Medium

Attenuation – 89 to 94

Alcohol Tolerance –5-10%

Optimum Fermentation Temp- 66F -71F

Suggested Use – East Coast IPA, New England IPA, English Ales, Irish Red Ale, Brown Ales.

Style and Flavor Notes –Surprisingly dry and bright, juicy citrus zest, slightly bitter, lemon peel and unripe pear.

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11549 Old Perrin Beitel Rd, #101 San Antonio Texas 78217