With over 20 different isolates combined for fermentation to overwhelm the senses, this blend is the mother-bugger for wild ales. Like the BugFarm, Brettanomyces dominants the overall population, however, other wild yeast seen in spontaneous fermentations are also included (such as Pichia and Kloeckera ). Several strains of Saccharomyces, Lactobacillus and Pediococcus round out this large and complex culture.