I've also never heard of Giga. Looks like most of their yeast is cultured out of bottles/cans of commercial beers.
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bunch of amendments with nothing to do with homebrewing added onto our bill in Senate Committee today. Also so glad they clarified what a "guest" is.
progress, I guess.
I believe there are more than a few German brewers who export the 5l kegs to the US. Paulaner and Warsteiner are the easiest to find but locally I've also seen a schwarzbier and I seem to think a pilsner or two. I bet you could host a party over the summer and clear out a few of them with the help of friends/neighbors.
The schawrzbier I've seen is Kostriker (or something like that). It's actually quite good.
This post peaked my curiosity on the matter of Brett being able to break down some acids. I would imagine that some Bretts are more aggressive about this than others? For example, Jolly Pumpkin sours are generally not very tart (say compared to Sour in the Rye or La Folie). I don't have any experience with JP dregs, but I've heard Ethan Tripp talk about how their Brett is so aggressive that he keeps those dregs separate from other dregs beers.