Berliner Blend

About

A blend of neutral ale yeast and lactic acid bacteria. Lactic Acid Bacteria are inhibited by hops, high gravity and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBU, gravity above 1050 or temps below 65 F will increase the time to sour or lead to reduced overall souring. 10 days at 71 F in 1045 sweet wort, pH 5.6

Flavor Profile

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

Best For

Sour Beer, Gose, Berliner Weisse

Provenance

"Mixed culture for traditional Berliner Weisse production."

Origin Details