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 wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds; alternatively, use no hops and blend with a hopped beer at packaging.
Flocculation: Attenuation: Temperature Range: 60-95° F (15-35° C) Alcohol Tolerance: n/a