SPECIAL ORDER ITEM MAY REQUIRE 5-10 DAY ORDER TIME.
Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. May cause “ropiness” with extended storage time. May produce low levels of diacetyl.
Origin:
Flocculation:
Attenuation:
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: approximately 9% ABV
Styles:
Fruit Lambic
Gueuze
Straight (Unblended) Lambic
