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Farmhouse Sour Ale WLP4675

The Yeast Bay


Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus


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Farmhouse Sour Ale is a blend of Saccharomyces and Lactobacillus. It was formulated for brewers wishing to create a saison with a balanced acid profile that complements the complex esters of our unique farmhouse/saison yeast strains, but without the Brettanomyces funk.

This blend contains two farmhouse/saison Saccharomyces cerevisiae isolates,  Lactobacillus brevis, and Lactobacillus delbreuckii. The two Saccharomyces strains will combine to create a delightful ester profile of grapefruit and orange zest, accompanied by a mild earthiness and spiciness. The two Lactobacillus strains will produce a balanced acid profile, given a suitable supply of accessible carbohydrates that remain after the bulk of fermentation has been completed by Saccharomyces.

Expect this blend to take 1-3 months to begin creating appreciable levels of acidity, depending primarily upon fermentation temperature and the IBU. Higher fermentation temperatures and lower (0-5) IBU will produce elevated levels of acidity. Lower fermentation temperatures and higher (10+) IBU will produce lower levels of acidity.

Alcohol Tolerance ABV 13%
Flocculation Low - Medium
Liquid / Dry Liquid Yeast
Fermentation Temperature 21 - 26°C
Yeast Style Farmhouse
Yeast Style Sour Beer
Attenuation 80 - 90%
Storage instructions in cooler

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