Wyeast's Belgian lambic blend is a very unique and complex blend of belgian ale yeast, lactobacillus, pediococcus, a sherry strain, and two brettanomyces strains. With all these different yeast and bacteria in one conveneint smack pack, brewers are sure to produce Belgian-style lambic beers and other traditional sours of unsurpassed quality. Because of genetic drift over time, it is not recommended to collect and reculture this blend if a consistent end product is desired. This blend is also known to be very highly attenuative, and beers often finish extremely dry, especially with extended conditioning times. A great choice in traditional Belgian style beers that are traditionally spontaneously fermented.
|Temperature Range: ||63-75 F (17-24 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||11% ABV|
|Typical Styles: ||Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.|