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as of 04/20/2024 (Details)
Brettanomyces Lambicus is a strain of yeast bacteria which produces high levels of lactic acid during fermentation. the result is a pronounced tartness or sour character associated with lambic, and many other Belgian sour beers.
Technical Details
- Brettanomyces Lambicus is a strain of yeast bacteria
- Perfect for brewing sour and farmhouse style beers
- Produces high levels of lactic acid during fermentation which provides a tart or sour character to the beer.
- Complex flavor profile ranging from bread dough to tart cherries