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 |