INIS-995 Lactobacillus buchneri

This heterofermentative lactobacillus strain produces both lactic and acetic acid as well as small amounts of CO2. A great choice for gueuze, lambics and Berliner Weisse, this strain produces a more ‘aggressive’ sour than other lacto strains due to the presence of acetic acid, but still adds plenty of the fruity and tropical notes you’re looking for.

Technical Specifications

Attenuation:<5%
IBU Tolerance:<10 IBU
Temp Range:65-95 F
Alcohol Tolerance:Medium