From the product description, check product page for current description, price and availability:

With 200 Billion Yeast Cells per pack, the Giga Yeast Gold Pitch features nearly double the cell count of other liquid yeast producers. This equals faster starts, better flavors, and more insurance that your beer is going to turn out well. Double the yeast for just a little more money. Smart brewing.

The Sour Cherry Funk Blend
This blend creates an amazing complex, sour beer with fruity cherry esters. Fermenting in the presence of 7-10 IBUs will cause the fermentation to complete much more quickly but will slow the souring — expect to wait 3-4 months for significant souring. Fermenting with zero or less than 5 IBUs will allow souring to happen much faster (within two weeks) but will cause the fermentation to take up to 4 weeks to complete.

More On Cell Count
200 Billion cells per pouch means that with one pounch you can attain the gold standard of pitch count. The ideal pitch rate is .75 million yeast cells for every milliter of wort times degrees plato for nearly any beer you will make. 200 billion yeast cells is also fantastic if you are making 5 gallons of high gravity beer and don’t have time to make a starter. Saves money if you are making 10 gallons and only want to buy one yeast. Getting twice as many cells per pack versus the other brands is also a great idea for mail order shipment, which can be a little tough on liquid yeast.

Description: Blend of 3 Brett strains and Lactic Acid Bacteria

Recommended Temperature Range: 68 F to 80 F

Tasting Notes: Creates a tart beer with cherry esters and complex flavors.
14 days at 71 F in 1060 sweet wort, Ph 5.0

Attenuation: 51%
ABV: 4.1%
Final PH: 3.3 (50X acidification)
1.9% lactic acid W/V

14 days at 71 F in 1060 10 IBU wort, Ph 5.0

Attenuation: 89%
ABV: 7.1%
Final PH: 4.0 (10X acidification)
0.7% lactic acid W/V
Tasting Notes: Creates a tart beer with cherry esters and complex flavors.

* Attenuation was measured after 8 days with Ale yeast at 70˚F and Lager yeast at 50˚F. Medium Gravity is 14˚ – 16˚Plato. High Gravity is 23˚- 25˚Plato.

† The working temperature range represents the range at which fermentation for a given strain produces a typical attenuation- not necessarily the ideal temperature for your particular beer style. As a rule of thumb, start ale yeast fermentation at 68˚ – 72˚F and then lower or raise temp as desired. Lager Yeast are typically fermented at 45˚ – 58˚F. If desired, Lager Yeast can be given a “hot start” at 65-68˚F and then lowered to the primary temperature after active fermentation begins (10-20hrs)