Eureka Yeast Lab strains

Below is a list of the current yeast program from Eureka Yeast Lab (EYL). Please notice that the names of the different products do not represent taxonomic nomenclature. I am aware of the different species of Brettanomyces and its (current) nomenclature.

Where and how do I get Eureka Yeast Lab strains?

At the moment strains will be only sent out to collaborators for testing purposes. I plan to release some strains on an irregular basis in the future. To get email notifications about any upcoming releases of Eureka Brewing Yeast strains, please subscribe to the Google Group at https://groups.google.com/d/forum/eureka-brewing-yeast
To join the group without a gmail account, write an email to
eureka-brewing-yeast+subscribe@googlegroups.com to get subscribed.

Number

Name
EYL001 Brettanomyces girardin I
EYL002 Brettanomyces dreifonteinii I
EYL005 Brettanomyces cantillon I
EYL007 Brettanomyces italiana I
EYL008 Brettanomyces cantillon II
EYL009 Brettanomyces cantillon III
EYL010 Brettanomyces cantillon IV
EYL011 Brettanomyces cantillon V
EYL012 Brettanomyces cantillon VI
EYL013 Brettanomyces cantillon VII
EYL014 Brettanomyces lostfontain I
EYL015 Brettanomyces lostfontain II
EYL016 Brettanomyces lembeek I
EYL017 Brettanomyces lembeek II
EYL019 Brettanomyces cucurbita I
EYL020 Brettanomyces jurassienne I
EYL021 Brettanomyces bruery I
EYL035 Brettanomyces cucurbita II
EYL038 Brettanomyces cantillon VIII
EYL048 Brettanomyces italiana II

Strains in more detail

Below further information about the individual strains.

EYL001

Brettanomyces girardin I
Origin: Girardin Gueuze
Species: Brettanomyces
Micrograph: EYL001
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available

EYL002

Brettanomyces dreifonteinii I
Origin: Fonteinen Oude Geuze
Species: Brettanomyces
Micrograph: EYL002
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available

EYL005

Brettanomyces cantillon I
Origin: Cantillon Gueuze 2007
Species: Brettanomyces
Micrograph: EYL005
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL007

Brettanomyces italiana I
Origin: Panil Barrique Sour
Species: Brettanomyces
Micrograph: EYL007
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL008

Brettanomyces cantillon II
Origin: Cantillon 100% Lambic Gueuze
Species: Brettanomyces
Micrograph: EYL008
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL009

Brettanomyces cantillon III
Origin: Cantillon 100% Lambic Gueuze
Species: Brettanomyces
Micrograph: EYL009
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL010

Brettanomyces cantillon IV
Origin: Cantillon 100% Lambic Gueuze
Species: Brettanomyces
Micrograph: EYL010
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL011

Brettanomyces cantillon V
Origin: Cantillon 100% Lambic Gueuze
Species: Brettanomyces
Micrograph: EYL011
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL012

Brettanomyces cantillon VI
Origin: Cantillon 100% Lambic Gueuze
Species: Brettanomyces
Micrograph: EYL012
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL013

Brettanomyces cantillon VII
Origin: Cantillon 100% Lambic Gueuze
Species: Brettanomyces
Micrograph: EYL013
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL014

Brettanomyces lostfontain I
Origin: 3 Fonteinen Oude Geuze Armand & Tommy
Species: Brettanomyces
Micrograph: EYL014
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL015

Brettanomyces lostfontain II
Origin: 3 Fonteinen Oude Geuze Armand & Tommy
Species: Brettanomyces
Micrograph: EYL015
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL016

Brettanomyces lembeek I
Origin: Boon Kriek
Species: Brettanomyces
Micrograph: EYL016
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available

EYL017

Brettanomyces lembeek II
Origin: Boon Kriek
Species: Brettanomyces
Micrograph: EYL017
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available

EYL018

Brettanoymces lembeek IV
Origin: Boon Kriek
Species: Yeast (identification not clear)
Micrograph: EYL018
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available

EYL019

Brettanomyces cucurbita I
Origin: Jolly Pumpkin
Species: Brettanomyces
Micrograph: EYL019
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL020

Brettanomyces jurassienne I
Origin: Brasserie de Franches-Montagnes (BFM)
Species: Brettanomyces
Micrograph: EYL020
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available

EYL021

Brettanomyces bruery I
Origin: The Bruery
Species: Brettanomyces
Micrograph: EYL021
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available

EYL035

Brettanomyces cucurbita II
Origin: Jolly Pumpkin
Species: Brettanomyces
Micrograph: EYL035
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
This strain can lead to pellicle formation
Usage: Not available

EYL038

Brettanomyces cantillon VIII
Origin: Cantillon Kriek
Species: Brettanomyces
Micrograph: EYL038
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available

EYL048

Brettanomyces italiana II
Origin: Panil’s Barrique Sour
Species: Brettanomyces
Micrograph: EYL048
Description: This strain is not yet tested. No information about specific aroma nor taste are known. No information available about flocculation behaviour, alcohol tolerances or attenuation levels
Usage: Not available
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