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 |
| 80+% | 20-25C | N/A | Low | Sour Ales |
| Flocculation | Alcohol Tolerance | Phenolic | Biotransformation | Flavour Description |
| Low | High | Yes |
No data |
Fruity, Funky, Balanced Acid |