Kakheti Wild Yeast *BETA*

(3 customer reviews)


BBGEO1 – Kakheti Wild Yeast *BETA*

Availability: Limited, Bootleg BETA. This is potentially a one-time only release based on response.

Source: A natural wine fermented in traditional kverbi (large clay urns) in an ancient wine growing region in the country of Georgia.

This is a rare strain used to produce wild ale in Georgia but has never been released before.

Creates delicate honey and white wine esters with a subtle white pepper profile.

Great for farmhouse styles, natural wines or as a primary yeast in mixed culture beers.

Ordering Information:

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Out of stock


Catalog: BBGEO1 – Kakheti Wild Yeast *BETA*

Brewing Info*:

  • Type: Yeast. Pure Saccharomyces culture.
  • Pitching Rate: Directly pitchable into 5 gallons of 1.050 or lower wort
  • Estimated Attenuation: 83%-87%
  • Estimated Final pH: 4.2-4.4
  • Flavor/Aroma Profile: Honey, White Wine, White Pepper
  • Flocculation: Medium
  • Recommended Fermentation Temperature: 68F-72F (20C-22C)

Product Category: Bootleg BETA

This culture is part of our Bootleg BETA program. We have done limited testing and are not ready to officially release this culture. So let us know what you think! If it’s awesome…or you hate it..leave a comment on the product page. If you like it, we might rerelease this Bootleg BETA culture officially.

Additional information

Weight.1875 lbs
Dimensions5 × .5 × 8 in

3 reviews for Kakheti Wild Yeast *BETA*

  1. Wink

    Pitched today in a 60-40 MarisO/unmalted wheat 147⁰ mash with 10IBU Saaz 10IBU Perle
    Ferm at 68⁰ I’ll update in a few weeks.

  2. Mark (verified owner)

    Pitched directly into well-oxygenated wort, 95% pils + 5% dark wheat, mashed at 154F, OG:1.052. Fermented for 3 weeks at 68F, FG:1.013. 30 IBU Hallertau Blanc, mostly in whirlpool.
    Initial pours have mild pepper phenol and dominant white wine fruitiness.

  3. Tom (verified owner)

    Pitched with a small starter (due to yeast age on my end) into wort that was 61.5% pils, 15.5% wheat, 10% flaked wheat, 8% munich, 5% acid. Step mashed, OG 1.047, fermented 3.5 weeks at 68F. FG 1.007. Hopped with Saaz and Hallertau Blanc.

    Heavy notes of honey, some white wine. Subtle citrus and pepper, as described. Strong fermentation right off the bat, good flocculation to clear up the end product. Definitely would love to use this strain again.

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