Our Yeasts
“Revolutionary Science for Fermentation”
Our Technology
Lachancea LLC licenses the use of unique strains of natural Lachancea yeast species for producing high-quality fermented beverages. These strains can make valuable beer flavors, including sour beers... with just one strain of yeast....and no bacteria.... in record time. They can produce ciders, beers, and other fermented beverages with lovely aromas and improved mouthfeel.
Unique attributes of these yeasts:
Make monoculture sour beer without additional microorganisms reducing brewing timelines, contamination potential, and wort oxidation
Ferment a sour beer in ~two weeks
Produce low and high alcohol beers with improved mouthfeel (<10% ABV) - product and condition specific
Create highly desirable and valuable flavors in beer and cider, such as honey and fruity notes (thanks to their unique profiles of acids, alcohols, esters and glycerol)
No perceptions of standard off-flavors detected in many kettle-sours, or ‘wild’ yeast beers.
Yeasts with a science adventure story—each yeast was collected by Dr. Anne A. Madden (CSO) from insects from nature. The flavors produced by these yeasts are a unique consequence of their 100 million-year-old relationship with these insects and our company’s proprietary research and discovery pipeline.
and so much more...
In a growing craft beer market, these yeast offer new, valuable flavors in less time. These yeast are novel. These yeast are natural. These yeasts will revolutionize fermented beverages. Contact us for product spec. sheets.
“It reminds me of sitting in my mom’s garden on a late summer afternoon, talking with friends”
These yeasts are available for immediate exclusive and non-exclusive licensing. Lachancea LLC is the only source of licenses for these high-performing patented strains of this yeast.
These yeasts were born from wasps. Read more about our story, and the story of Wasp Beer as mentioned on the TED and TEDx stage and by various news organizations.
“I was a goner as soon as I saw the pink foam but I worked to not let myself be biased by its pretty appearance. And then I took a taste. Wow. It was sour but refreshing, like the way lemonade is refreshing on a hot day. I tasted flowers, honey, citrusy tartness, and was that rhubarb? It was crisp, not at all bitter and yes, soft. By the bottom of my glass I was sorry I had given my spouse a taste.
Now I am desperate for more.”