Odell Prop! Culture

We experimented with PROPitiating different combinations of Belgian yeast CULTURES and blending them in specific primary and secondary fermentation. We left the Saccharomyces do the heavy lifting by converting the bulk of the wort sugars while the Brettanomyces cultures did the fine tuning to round out the flavor profile. The result of our experimentation led to PROP CULTURE, a project of 10+ yeast strains working together to create a fruit forward collage of flavors like Pineapple, Pear, Mango, and Banana balanced by a clove like spiciness.