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A dehydrated lactobacillus culture for kettle souring and mixed fermentation. Produces a quick clean pH drop and a citrus aroma that pairs nicely with both fruit and hops. IBU intolerant. We recommend to use no hops in the kettle at all if kettle souring, strain is hop intolerant.
Top tip: For a quick sour in the fermenter pair with one of our kveik products to get souring and fermentation at the same time at 34°C to 36°C. If you re-pitch this yeast into another IBU negative wort you will also get fermenting and souring and this can be repeated multiple times.
Beer Styles: Sours
