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Wyeast | 5733 Pediococcus Damnosus

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Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. It may also cause “ropiness” and produce low levels of diacetyl with extended storage time.  

70 - 90%
Flocculation Low - High
Fermentation Temp. 60-95°F (16-35°C)
Alcohol Tolerance 9%
Suitable Beer Types

Lambic • Gueze • Fruit Lambic

Mixed-Fermentation Sour Beer

Wild Specialty Beer