Pediococcus, A.K.A. pedio, is a lactic acid producing bacteria, and as such is often used in a blend to create complexity and sourness in sour beers, lambics and gueuzes. Because it is known to produce diacetyl, many brewers and breweries pitch it together with a strain of Brettanomyces, which can clean up the diacetyl, as well as add more layers of complexity to a beer. Over time, acid production will increase in beers inoculated with pediococcus. Used when more acidity is desired, pediococcus can be utilized for just this purpose.
|Temperature Range: ||60-95 F (15-35 C)|
|Cell Count: ||100 Billion|
|Alcohol Tolerance: ||9% ABV|
|Typical Styles: ||Fruit Lambic, Gueuze, Straight (Unblended) Lambic.|