Lactobacillus Blend
Produsen
Various
Strain
Various
Jenis
Wild/Brett
Atenuasi
N/A (souring agent)
Flokulasi
Low
Suhu
32-45°C (90-113°F)
Tentang
Lactobacillus is a souring bacterium used in kettle souring and mixed fermentation. It produces lactic acid without significant off-flavors, creating the clean tartness that defines Berliner Weisse, Gose, and sour pale ales. Multiple species (L. brevis, L. plantarum, L. delbrueckii) are used.