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

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