| This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. 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.
Flocculation: Variable
Attenuation: 70-80%
Temperature Range: 63-75° F (17-24° C)
Alcohol Tolerance: approximately 11% ABV
Styles:
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic
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