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Strain: 3278

Belgian Lambic Blend

Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, Pediococcus

Profile: This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Used in:

Wild & Sour
Wild & Sour
  • Flocculation
    Low - High
  • Apparent Attenuation
    70 - 80%
  • Apparent ABV Tolerance
  • Temperature Range
    63-75°F (17-24°C)

Let’s get brewing.

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