Escarpment Laboratories | Belgian Souring Blend
A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.
A blend of 5 Brettanomyces strains isolated from Belgian Lambic beers, alongside 4 strains of Lactobacillus and 2 strains of Pediococcus, for the production of mixed fermentation sour ales. For best results, we recommend using this blend in beer with less than 7 IBUs initially. Subsequent generations can use increasing IBUs. This is supplied at secondary fermentation pitch rates, and is intended to be used in secondary or as a co-pitch, alongside a primary fermentation strain of your choice.
|SUITABLE BEER TYPES||European Sour Ale, American Wild Ale, Lambic|
|FLAVOUR PROFILE||Fruity, Funky, Balanced Acidity|