DetailsThis lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze. LAB that produces sourness (lactic acid) as well as other traditional by-products such as diacetyl and other organic acids. Grows best at elevated temperatures (approximately 86°F) with minimal or no oxygen presence. Can be sensitive to iso-alpha acids and high (above 5%) alcohol content.
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