Details
A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct pie cherry sourness from a Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures. Apparent attenuation: 80-plus%. Flocculation: variable. Optimum temp: 65°-85° F
Additional Information
| Manufacturer | Wyeast |
|---|---|
| Yeast Format | Liquid |
| Yeast Type | Sour Ale & Bacteria |
| Yeast Origin/Influence | Belgium |
| Max Fermenting Temp | 85 |
| Flocculation | N/A |
| Min Attenuation % | 80 |
| Max Attenuation % | No |
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