Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix
- Source: White Labs
- Strain: WLP665
- Flocculation Low to Medium
| Average | Range | |
|---|---|---|
| Attenuation | 82.5% | |
| Temp range | 74° | |
| Tolerance | 12% ABV |