Magnified: 1000x

Strain: 5335

Lactobacillus buchneri

Species: Lactobacillus buchneri

Profile: This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

Used in:

Wild & Sour
Wild & Sour
  • Flocculation
    Low - High
  • Apparent Attenuation
    70 - 90%
  • Apparent ABV Tolerance
  • Temperature Range
    60-95°F (16-35°C)

Let’s get brewing.

Join our newsletter