A blend of two Lactobacillus species, L. brevis and L. plantarum. This blend is designed to be usable at a wide range of temperatures and is especially suited for kettle souring/sour worting.
| Attenuation | Temperature | Diastatic | Fermentation Rate | Suitable Beer Types |
| N/A | 30-40C | N/A |
High | Quick-turnaround, fruity sour beers. |
| Flocculation | Alcohol Tolerance | Phenolic | Biotransformation | Flavour Description |
| N/A | N/A |
N/A |
N/A |
Orchard Fruit, Clean |