Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness.
Aging up to 18 months is required for a full flavor profile and acidity to develop.
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 West Flanders. 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..
BEER STYLES: Flanders Brown Ale / Oud Bruin, Fruit Lambic, Gueuze, Lambic
SPECIES: Saccharomyces Cerevisiae, Brettanomyces, Lactobacillus & Pediococcus blend
- To activate, locate and move inner packet to a corner. Place this area in palm of one hand and firmly smack the package with the other hand to break the inner nutrient packet.
- Incubation is 1 day for every month after production date.
- Always make a yeast starter
|Alcohol Tolerance||ABV 10%|
|Dosage||One pack / 19-20 L - Starter is recommended|
|Flocculation||Medium - High|
|Liquid / Dry||Liquid Yeast|
|Temperature||18 - 30°C|
|Storage instructions||in cooler|
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