Belgian Lambic Blend
About
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.
Flavor Profile
Imported yeast and bacteria cultures. Produces complex lambic character with funk, fruit, and acidity.
Best For
Lambic, Flanders Red Ale
Provenance
"Lactic acid bacteria essential in traditional Flemish and lambic sour beers."