I can definitely share, they are really great guys, and the side-by-side comparison they did is something we posted about in a newsletter we put out a couple months back. Here's what was in the newsletter:
"
Metschnikowia reukaufii - Since late 2018, we've worked with
Oozlefinch Brewing in Fort Monroe, VA to assess the utility of the
Metschnikowia reukaufii isolates we isolated almost a year ago in the Berkeley Hills of California. Long story short, we know that
M. reukaufii poorly utilizes maltose and longer chain maltose derivatives like maltotriose, though the genus in general is thought to have fairly strong expression of glucosidases, or enzymes that can transform and modulate the character of the beer by altering glycoside substrates. So, the Oozlefinch brewers took wort for their Nuggle Time Hazy IPA and fermented it using their usual house culture, as well as their house culture dosed with
M. reukaufii.
They found that in a co-fermentation with their house culture the gravity and pH dropped significantly faster than their house culture alone. Additionally, their tasting trials noted the aroma was accentuated and moce complex in the beer co-fermented with
M. reukaufii, in addition to the perceived bitterness of the beer being a little softer. They were kind enough to release some cans of each beer to us for our own tasting, and we were pleased to find the strain modulated and brought to the foreground the aroma profile of the beer and moderated the hop bitterness on the back end.
This accentuation of the aroma profile is likely due to not only the complex though rather subdued fruit cocktail ester profile of
M. reukaufii, but is also likely owed to the production of glucosidases that utilize hop glycosides as substrate to free flavor active molecules from the sugars to which they are bound.
M. reukaufii definitely has some very promising utility in co-fermentation, especially in beers that contain a significant proportion of glycosides."
Cheers!