Pediococcus Damnosus
Manufacturer
Various
Strain
Various
Type
Wild/Brett
Attenuation
N/A (souring agent)
Flocculation
Low
Temperature
15-35°C (59-95°F)
About
Pediococcus damnosus is a lactic acid bacterium used in lambic and Flanders-style sour ale production. It produces lactic acid more slowly than Lactobacillus but creates a more complex, vinous sourness. It also produces diacetyl, which is later cleaned up by Brettanomyces.