: 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
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