- Description
- This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in West Flanders. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
- Type
- Ale
- Form
- Liquid
- Flocculation
- Medium
- Attenuation
- 70-78%
- Temp Range
- 63-75 °C
- Used in
- 0 Recipes
