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We had a good (and exhausting) time at Lake Effect Brewing Company LLC bottling "School of Brett." This will be sold in 4-packs featuring the clean base saison, and the same beer bottle-conditioned with three separate strains of Brettanomyces. The perfect opportunity to learn about the many different flavors and aromas Brett can produce during secondary fermentation. Go out and earn your "MBA" -- Master of Brett Appreciation (I'll show myself out). ... See MoreSee Less

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If you get a chance, try out the Chapter 3 Wheat IPA from Miskatonic Brewing Company in Darien, IL. Huge fruity aroma and flavor from the combination of Amarillo hops and our OYL-057 HotHead Ale yeast. Well done guys! ... See MoreSee Less

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Pictured: A pale ale fermented with the Voss Kveik strain described by Lars Marius Garshol here: www.garshol.priv.no/blog/291.html Like HotHead (OYL-057), Voss Kveik is capable of fermenting across a broad temperature range (65F-98F). However, it is significantly slower than HotHead at the lower end of the range. Voss Kveik is non-phenolic and produces a beer with moderate citrus notes. This strain is now available to commercial brewers as OYL-062 (Voss Kveik). We do not have current plans to release this strain as a home brew offering. ... See MoreSee Less

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In the next two weeks we will be debuting home brew packs of a lager strain popular with a lot of Chicago-area breweries -- OYL-114 - Bayern Lager. Here are the specs:

A lager strain hailing from Munich's oldest brewery. It produces low sulfur and low diacetyl and works in a wide temperature range, resulting in a clean, crisp lager.
Flocculation: Medium
Attenuation: 72-76%
Temperature Range: 52-62F
Alcohol Tolerance: Unknown

Bayern Lager will be replacing OYL-106 - German Lager in the home brew lineup.
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