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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.
FlocculationLow - High
Apparent Attenuation70 - 80%
Apparent ABV Tolerance11%
Temperature Range63-75°F (17-24°C)