Escarpment Labs - Belgian Sour Blend - 100ml

A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.

This blend has been used by brewers to produce award-winning wild beers in competitions. Use as a secondary pitch to make the funky beers of your dreams!

Attenuation: 80% +
Temperature: 20–25°C (68–77°F)
Diastatic: NA
Fermentation rate: Low fermentation rate
Suitable beer types: European Sour Ale, American Wild Ale, Lambic.
Flocculation: Low Flocculation
Alcohol Tolerance: High alcohol tolerance
Phenolic: Phenolic
Biotransformation : NA
Flavor profile: Fruity, funky, balanced acidity