Lactobacillus: Lactic acid bacteria isolated from a Belgian brewery. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze lambics sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the cultures sensitivity to hop compounds.
Temperature Range: 60-95¡ F (15-35¡ C)
Alcohol Tolerance: approximately 9% ABV
Styles: Berliner Weisse Flanders Brown Ale/Oud Bruin Flanders Red Ale Fruit Lambic Gueuze Straight (Unblended) Lambic
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