A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers. This is supplied at secondary fermentation pitch rates and is intended to be used in secondary or as a copitch alongside a primary fermentation strain of your choice.
|Attenuation||Temperature||Diastatic||Fermentation Rate||Suitable Beer Types|
|Flocculation||Alcohol Tolerance||Phenolic||Biotransformation||Flavour Description|
||Fruity, Funky, Balanced Acid|