This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weisse, sour brown ales and gueuze.
|Alcohol Tolerance||ABV 10%|
|Dosage||1 tube / ca 20 L|
|Liquid / Dry||Liquid Yeast|
|Temperature||21 - 24°C|
|Yeast Style||Brettanomyces - Bacteria|
|Storage instructions||in cooler|
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