This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.
Temperature Range: 63-75°F (17-24°C)
Alcohol Tolerance: Approximately 11% ABV
Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic