Lactobacillus Blend

Escarpment Labs HybridLiquid

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About

A blend of two Lactobacillus species, L. brevis and L. plantarum. This blend is designed to be usable at a wide range of temperatures and is especially suited for kettle souring/sour worting.

Flavor Profile

Blend of L. brevis and L. plantarum. Produces clean lactic acidity for kettle sours and gose.

sourlacticclean

Citrus

Neutral

Acidic

Best For

Quick-turnaround sour beers

Provenance

"Traditional Norwegian kveik from the Espe family farm."

Origin Details

Place

Norway

Fermentation Stats

Temperature

86 - 104°F

Attenuation

N/A

Flocculation

Unknown