YEAST STRAIN: 5335™ | Lactobacillus
Lactic acid bacteria isolated from a Belgian brewery. 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. Always used in conjunction with S.cerevisiae and often with various wild yeast.
Origin:
Flocculation:
Attenuation:
Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: approximately 9% ABV
Styles:
Berliner Weisse
Flanders Brown Ale/Oud Bruin
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic