Sours, anyone? White Labs has just the right blend that you need to make excellent Belgian sour beers every time! This blend combines both brettanomyces and saccharomyces yeast strains with lactobacillus and pediococcus bacteria strains. This is a blend that works perfectly for brewers looking to mimic spontaneous fermenting conditions found in and around the trappist breweries of Belgium. Brewers who have used this strain report a beer that is not overly sour and still retains Belgian characteristics. Because it has a saccharomyces strain, it can be used as a primary strain for fermentation. However, many brewers will ferment with a primary strain separately, then pitch this blend in the secondary. Either way, this yeast blend is a great choice!
Product Features
- A blend of yeast and bacteria for making well-balanced sours.
- Mixes yeast and bacteria strains to mimic the conditions found in and around trappist breweries in Belgium.
- A wonderful blend for use in the production of a range of sour beers.
| Brand | White Labs |
| Beer Styles | Lambics, Gose, Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Gueuze |
| Alcohol Tolerance | 8-12% ABV |
| Attenuation | 70-80% |
| Flocculation | Medium-Low |
| Cell Count | 7.5 million cells/mL |
| Temperature Range | 80-85 F |