Lactobacillus Blend 2.0

About

A blend of our main L. plantarum strain and a strain of L. rhamnosus, which enhances fruit flavours in the finished beer with tasters noting red fruit and guava aromas. It is intended for kettle/quick souring but can also be used in 0 IBU wort.

Flavor Profile

Lactobacillus blend for kettle sours. Clean tartness with minimal off-flavors.

Best For

Quick-turnaround, fruity sour beers

Provenance

"Lactic acid bacteria used in traditional sour beer production."

Origin Details