Lactobacillus Blend

About

A Lactobacillus brevis and plantarum blend with a wide temperature range. The Lacto plantarum, isolated in collaboration with Marz Community Brewing, sours efficiently at its higher end. Do not sour above 95°F to prevent stalling. Max souring develops within 24-48 hrs. Extremely hop sensitive, even 2 IBUs can prevent souring.

Flavor Profile

Lactobacillus brevis and plantarum blend. Produces clean lactic acidity for sour beers.

Best For

Farmhouse

Provenance

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

Origin Details