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Lambics

 

 

Brettanomyces Bruxellensis

Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic “sweaty horse blanket” character of indigenous beers: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentation has begun. This strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop.

Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV

 

Lactobacillus

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. Always used in conjunction with S.cerevisiae and often with various wild yeast.

Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: approximately 9% ABV

 

Brettanomyces lambicus

Wild yeast isolated from Belgian lambic beers. Produces a pie cherry-like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics.

Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV

 

Pediococcus

Lactic acid bacteria used in the production of Belgian style beers where additional acidity is desirable. Often found in gueuze and other Belgian style beer. Acid production will increase with storage time. May cause “ropiness” with extended storage time. May produce low levels of diacetyl.

Temperature Range: 60-95° F (15-35° C)
Alcohol Tolerance: approximately 9% ABV

 


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