TCL21 – 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. Fresh pear and apple, hint of citrus, clove and pepper, crisp finish. Suggested Use –Saison, Belgians, Farmhouse ales, Cider, Braggot.

TCL22 – The majestic Torrey Yucca is quite the adversary to climb. Lucky for us, a blossom fell fresh from the top, full of sticky sweet nectar. Style and Flavor Notes –Vanilla liqueur, spiced banana, hints of orange. Suggested Use – Witbier, Belgian Blond, Hefeweizen, Kristalweizen, Barrel aged beers.

TCL32 – A beautiful Belgian yeast sourced in Texas? Yes! A delicate Belgian like yeast, foraged in the Chisos Mountains. Style and Flavor Notes -Hints of apple, cherry, and citrus, with a nice balance of allspice, clove, and herbal aromas. Suggested Use – Tripel, Belgians, Dubbels, Siason, Witbier, and farmhouse ales.

TCL25 – 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 flavors. Style and Flavor Notes –Dry, bright grapefruit and citrus, orange peel aroma. Can ferment warmer for delicate spice notes. Suggested Use – American Pale Ale, IPAs, English pales, Hopped Sour (bacteria not provided), Gose.

TCL34- 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. Style and Flavor Notes – Lightly floral, accentuates malts, hints of bubblegum, stone fruit, warm spices and cracked pepper. Suggested Use – Belgians, Weizens, Trappist ale, Dubbels, German ales, and Saisons.

TCL31-Bathed in sunshine at the very bottom of Cattail Falls, the yellow Columbine offered up a yeast with complex Belgian flavors. Style and Flavor Notes – Sweet aroma, crisp and dry, with a hint of juicy tartness, end notes of apricot, clove, and baking spices. Suggested Use– Witbier, Sour Witbier, Apricot Witbier, Citrus Wit, Hefeweizen, Belgian Ales, Dubbels, Trappist, Trippel, Saisons.

TCL24 – All along the Rio Grande River, cactus are in bloom! Exquisite bursts of shocking pinks, tropical corals, sherbet orange, and yellow buttercup. Style and Flavor Notes –Rich stone fruits, subtle clove and orange rind, plum, dates, and banana. Suggested Use – Belgians, Barley wine, Winterale, Scotch ale, Heavy Ales, Stouts, Porters.

TCLH1- When a beautiful black and cobalt blue Swallowtail butterfly landed to drink from a pink Star Flower Penta, we knew that it had found something special. Style and Flavor Notes –Lovely fruit aromas, slight residual sweetness, with rich peaches, apricot, apple pie, and classic hints of spices, pepper, and clove.

TCL38- Cultivated right in the heart of San Antonio, this strain is just as bright and colorful as the beautiful city itself. Style and Flavor Notes –Floral, bright, white wine aroma with an earthy finish. Suggested Use – IPA, Belgian Saison, Brett Saison, Nordic Ales, Altbier, Tripel, Belgian Blonde.

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. Style and Flavor Notes –Surprisingly dry and bright, juicy citrus zest, slightly bitter, lemon peel and unripe pear. Suggested Use – East Coast IPA, New England IPA, English Ales, Irish Red Ale, Brown Ales.

A little less "Bretty" and a little more fruity. Great for farmhouse ales barrel aged beer.

The perfect option for secondary fermentation and Belgians, with classic "Bretty" characters.

Great for traditional and kettle souring methods, produces ample lactic acid for all of your souring needs. Suggested for use in wort under 5-10 IBUs. Fermentation Temperature: 75-105F.

Produces high levels of lactic acid for kettle souring and sour mash beers. Suggested for use in wort under 1-2 IBUs. Fermentation Temperature: 90-100F.

Great for Primary fermentation and bottle conditioning. This neutral and crisp strain is also great for use in wine, cider, and mead. For Bottle Conditioning, Use 25% of Original Pitch Size