This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 11% ABV
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This yeast ferments out some really good beer. As a lambic lover I make a lot of belgium styles lambics. Using this yeast as a primary strain will make a great beer. Keep it below 72 degree for a year or so will equal a great beer