The Future of Flavor:
Natural, Flavorful, High-Performance Lactic Acid Yeasts from Wasps and Bumblebees
Lactic Acid Yeasts that Allow Brewers to make barrel-aged-style sour beers in two weeks, without Bacteria.
The power of nature blended with the quality and reliability of modern science. These all-natural yeasts were carefully selected from insects (wasps and bees) through a proprietary pipeline. They provide a new tool for creating more flavorful fermented beverages.
Lachancea delivers new lactic acid yeasts and superior propagation tools & fermentation solutions for improved fermented beverages. Our portfolio of patented and non-patented yeasts harvested from nature deliver award-winning barrel-aged sour-style beers without barrels, Brett, bacteria, quality control issues, blending, or other yeasts. Originally Our first yeasts originated from our research at North Carolina State University, but have been rigorously researched and tested since.
These are yeasts born from wasps and bumblebees. Their flavor and unique traits were crafted by a hundred million years of evolution. Their optimum performance was honed by more than a decade of brewing trials to assure reliability.*
Now they are available to you.
Together, you are the future of fermentation.
Some of our yeasts growing in the lab
The Yeast
The principals of the company discovered this new, first-in-class lactic acid yeast species for sour beer brewing while at North Carolina State University. These yeasts make valuable brewing flavors: sour, tart, honey, fruity, and floral ...all from a tame yeast species that behaves well at industrial scales. We were the first to commercialize these Lachancea lactic acid yeast for brewing. These are non-Brettanomyces, non-Saccharomyces, non-GMO yeasts unlike any other.
The Lachancea executive team
The Team
The principals of the company are co-inventers of the original patented yeast technology and bring with them more than forty years of professional industry brewing experience and microbial discovery experience. They include a scientist who wrote the textbook on brewing sciences, and a scientist considered a thought leader in the microbial discovery space. They continue to “hack” nature’s pipeline to find innovative yeasts that offer brewers tools to create improved quality yeasts and the favorite flavors of tomorrow.
Harnessing nature to deliver innovation
The Story
The first yeasts in their portfolio were discovered at North Carolina State University inside wasps and bumblebees. These became the first-in-class commercialized lactic acid yeasts for the brewing world in 2014. Learn about how these yeasts went from "Wasp Beers" at the World Beer Festival, traveled to the TED conference stage, were featured in an award-winning science documentary, and finally made it to award-winning commercial production of fermented beverages across the globe. Our portfolio of unique yeasts has only grown since!
"People Love it, it has a very nice tartness"
-Deep River Brewing
The story of this Yeast is the STory of Wasp Beer, as referenced by the media below:
“The flavor reminds me of sitting in my mom’s garden on a late summer afternoon, talking to friends”
Using our yeast to make beer? Check out these resources!
Enhance your taproom, customer, or staff experience by using our info-cards, mini-guides, video links, and activities to learn about the adventure story behind these yeasts, and why their science is so remarkable. These are yeast with a story.
We are committed to the science of brewing. You can be too.
An introduction to the science of brewing and beer fermentation, this book provides an up-to-date overview of the science behind the various operations involved in the making of beer. Subject-matter experts contribute their knowledge and unique perspectives on the most important topics in brewing, appealing to all readers wishing to expand their understanding of the chemical, microbiological and business aspects of brewery operation, with particular emphasis on the craft industry. Edited by our founder and CEO, who is also a professor and head of the “Brewing Lab” at North Carolina State University. Now available on Amazon. Read more about this “how to manual on the science of making good beer” here.