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  2. Sours
All Beer Cider Seltzer Wine Bacteria Distilling
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Collection: Sours

Introducing Lactobacillus, a powerful bacterium for creating sour beers. Unlike yeast, which ferments sugars into alcohol, lacto converts sugars in wort into lactic acid. This process rapidly lowers the pH of the liquid, often within 24 to 48 hours, resulting in a pleasantly tart, clean-tasting beer.

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Yeast for Brewing & Distilling.

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