Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.
Origin: Flocculation: Attenuation: Temperature Range: 60-95° F (15-35° C) Alcohol Tolerance: approximately 9% ABV
Styles: Fruit Lambic Gueuze Straight (Unblended) Lambic