Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in beers below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

Origin: Flocculation: Attenuation: Temperature Range: 60-95° F (15-35° C) Alcohol Tolerance: approximately 9% ABV

Styles:    Berliner Weisse    Flanders Brown Ale/Oud Bruin    Flanders Red Ale    Fruit Lambic    Gueuze    Straight (Unblended) Lambic