Great Hop Forward
New Member
In 2017, Jing-A Brewing in Beijing and Moonzen Brewery in Hong Kong did a collab to recreate a 5,000-year-old Neolithic ale based on analysis of pottery residues from a site in Xi'an. I tasted this beer in Beijing just after its was released. Moonzen banked the yeast culture with White Labs. It's in the vault and now available to order.
Strain Number: WLP6091
Strain Name: Neolithic Yeast Blend
Wild Yeast and Bacteria
Alcohol Tolerance Low (2-5%)
STA1+ - No
Attenuation: 80-90%
Flocculation: High
Optimum Fermentation Temp: 70-80℉ (21-26℃)
Strain Description:
Neolithic blend is a symbiotic culture of yeast and bacteria that was air-wrangled from the Mijiaya archaeological site in the province of Shaanxi, China. Archaeologists discovered 5,000-year-old beer funnels and other vessels that tested positive for traces of calcium oxalate, aka beer stones. After propagating this yeast in a lab, brewers experienced a high attenuation rate and high flocculation, about 80 to 90%. Lactobacillus-based beers will develop complexity through souring, as it provides a strong acidic taste akin to biting a lemon. This mixed culture can be used in a mixed fermentation blend or kettle sour before fermentation. It’s great for an American wild ale, Berliner-Weiss and harvest ales.
Strain Number: WLP6091
Strain Name: Neolithic Yeast Blend
Wild Yeast and Bacteria
Alcohol Tolerance Low (2-5%)
STA1+ - No
Attenuation: 80-90%
Flocculation: High
Optimum Fermentation Temp: 70-80℉ (21-26℃)
Strain Description:
Neolithic blend is a symbiotic culture of yeast and bacteria that was air-wrangled from the Mijiaya archaeological site in the province of Shaanxi, China. Archaeologists discovered 5,000-year-old beer funnels and other vessels that tested positive for traces of calcium oxalate, aka beer stones. After propagating this yeast in a lab, brewers experienced a high attenuation rate and high flocculation, about 80 to 90%. Lactobacillus-based beers will develop complexity through souring, as it provides a strong acidic taste akin to biting a lemon. This mixed culture can be used in a mixed fermentation blend or kettle sour before fermentation. It’s great for an American wild ale, Berliner-Weiss and harvest ales.
