Made by Guelph's own Escarpment Labs Yeast Company. This is their Berliner Weisse yeast, here is what they had to say about it "You asked for it, and we made it happen. This is a full mixed culture of microbes for traditional Berliner Weisse. For this blend, we used a highly attenuative and clean Sacc strain (Brut Ale), combined with our Lacto Secondary Souring Blend and our Berliner Bretts (I and II). The combination of Saccharomyces, Lactobacillus, and Brettanomyces is traditional for primary fermentation of Berliner Weisse.
You can primary ferment for between 2-4 weeks, then bottle condition for 2-4 months for a traditional Berliner Weisse profile. The beer will change and gain in complexity for years to come!"