A blend of lambic cultures including lactic bacteria. Produces beers with a complex, earthy profile and distinct cherry pie sourness from Brettanomyces culture. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of mixed cultures. Traditionally, primary fermentation is inoculated with this mixed culture and fermented to attenuation. The young beer is then racked to oak barrels where secondary fermentation continues for a year or more. Several months to a year later, another batch of beer is produced in the same manner. This young beer is then blended with the oak aged beer to the brew master's discretion. You do not have to go to these lengths to make a wonderful beer with this culture; your imagination is the only limit.
Fermentation temperature varies depending upon desired flavor profile and length of aging. Primary fermentation should be 65-75°F for 5 to 7 days to allow the S. cerevisiae strain to fully attenuate. Subsequent elevated temperature (80-85°F) will increase the rate of acid production by the lactic bacteria.
Alcohol tolerance: approximately 11% ABV
Apparent attenuation: 80%+
Temperature range: 65-85°F (18-30°C)