Lactobacillus buchneri

Heterofermentative lactobacillus strain which produces both lactic and acetic acid as well as small amounts of CO2. A great choice for Gueuze, Lambics, and Berliner Weisse because it results in a more ‘aggressive’ sour compared to other lacto strains, but still adds a ton of fruity and tropical notes.



Attenuation %


IBU Tolerance


Temp Range °F


Alcohol Tolerance


Equivalent Strains x

White Labs: WLP-673  
Wyeast: 5335  

X All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.

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