Wyeast | 5335 Lactobacillus Buchneri Yeast
This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
|Suitable Beer Types||
Berliner Weisse • Flanders Red Ale
Lambic • Gueuze • Fruit Lambic
Oud Bruin • Wild Specialty Beer
Mixed-Fermentation Sour Beer
Historical Beer: Lichtenhainer