Lactobacillus Brevis is one of many strains of Lactobacillus used in brewing to sour beers through the conversion of sugars to lactic acid. While standard strains of Lactobacillus produce lactic acid for sourness in beers, L. brevis is known to produce higher levels of lactic acid, souring beers more completely and in a quicker fashion than other Lactobacillus strains. It is also said to have a higher tolerance to hop oils which can more readily inhibit growth of lesser Lactobacillus strains. L. brevis works well in Berliner Weiss, Flanders red and brown ales, lambics and guezes, as well as many other styles that rely on Lactobacillus bacteria for their characteristic lactic sourness.
Product Features
- A lactic acid-producing strain of bacteria from White Labs.
- Produces more lactic acid and sours beers more quickly than other strains of Lactobacillus.
- Has a higher tolerance for hop oils than other strains of Lactobacillus.
| Brand | White Labs |
| Beer Styles | Lambics, Gose, Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Gueuze |
| Alcohol Tolerance | 5-10% ABV |
| Attenuation | 80% |
| Flocculation | Low |
| Cell Count | 7.5 million cells/mL |
| Temperature Range | 70-75 F |