WLP546 Maranon Canyon Wild Cacao Yeast - White Labs Vault Limited Release

• Uncover the Magic: Isolated from the once - thought - extinct Pure Nacional cacao variety, this yeast brings a unique touch to your brews. • Ideal for Farmhouse and Saison: With fruity, phenolic, and wild - like characteristics, it's a perfect pick for farmhouse and Saison - style beers. • Preserved Heritage: Saved from the impact of El Niño, this wild yeast's flavor is now yours to enjoy. This WLP546 Maranon Canyon Wild Cacao yeast is POF+, adding phenolic notes to your finished products. For faster fermentation or higher attenuation, combine it with a higher - attenuating strain like WLP001. **Technical Details**: - Attenuation: 65 - 70% - Flocculation: Low - Alcohol Tolerance: 5 - 10% - Optimum Fermentation Temp: 65 - 75°F **The Discovery Story**: In late 2007, Dan Pearson and Brian Horsley rediscovered the cacao beans in the remote Maranon Canyon of Northern Peru. After sending the leaves to the USDA Genetics Laboratory, it was confirmed as the once - dominant but extinct variety. In 2015 - 2016, due to El Niño, White Labs managed to capture the wild yeast from the fermenting beans. To everyone's surprise, it successfully ferments maltose and makes great - tasting beer!

Use this WLP546 Maranon Canyon Wild Cacao Yeast when brewing farmhouse or Saison - style beers to add unique fruity and phenolic flavors. It's perfect for homebrewers and craft beer enthusiasts who love to experiment with rare and heritage ingredients. This yeast has an attenuation of 65 - 70%, low flocculation, an alcohol tolerance of 5 - 10%, and works best at a fermentation temperature of 65 - 75°F.