Wyeast has pulled out all of the stops for a summer of sour ale brewing with their new release of microbes for the July – September 2014 Private Collection. They have 3203-PC De Bom Sour Blend™, a completely proprietary fast-aging blend that is reputed to go from wort to sour in as little as two months. There is also 3209-PC Oud Bruin Blend™, a new blend for an aged, sour Belgian and 5223-PC Lactobacillus brevis, an IBU-tolerant strain of lactobacillus for getting your sour kick in your hoppier beers.