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. It is always used in conjunction with S.cer
- Source: Wyeast
- Strain: 5335
| Average | Range | |
|---|---|---|
| Temp range | 77.5° |