Belgian Lambic Blend
Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus, & Pediococcus blend
Profile: This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of Belgian ale yeast, 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.
Metric Temperature Range: 17-24 °C