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Description
Tart Saison blend consists of a Belgian S. cerevisiae saison strain, a blend a Lactobacillus, and a single strain of Brettanomyces. The blend will produce a tart and funky saison. This blend is STA1+. Keep IBU below 8 for optimal souring.
Flocculation: Low
Attenuation: >80%
Temperature: 22 - 30°C
Alcohol Tolerance: High
Diastatic (STA1): Yes
Flavour Profile:
Suitable Beer Style: Sour Ale
Possible Substitutes: None