Pediococcus

About

This modestly hop tolerant Pedio strain produces a clean lactic tang over time. The strain can produce diacetyl so it is often paired with one or more Brett strains (to consume the diacetyl). While more hop tolerant than the Lacto Blend (OYL-605), IBUs over 5-10 IBU may inhibit souring. Souring time can vary depending on IBU level.

Flavor Profile

Pediococcus for sour beers. Clean lactic tartness. Slow-developing sourness.

Best For

Farmhouse

Provenance

"Lactic acid bacteria essential in traditional Flemish and lambic sour beers."

Origin Details