Belgian Sour Blend

About

A blend of 5 Brettanomyces strains isolated from Belgian Lambic beers, alongside 4 strains of Lactobacillus and 2 strains of Pediococcus, for the production of mixed fermentation sour ales. For best results, we recommend using this blend in beer with less than 7 IBUs initially. Subsequent generations can use increasing IBUs. This is supplied at secondary fermentation pitch rates, and is intended to be used in secondary or as a copitch, alongside a primary fermentation strain of your choice.

Flavor Profile

Sour blend with Brett. Complex tartness with funky, earthy character.

Best For

Sours

Provenance

"Mixed culture inspired by the Flemish red and brown ale tradition."

Origin Details