Escarpment Laboratories Belgian Sour Blend
Belgian Sour Blend
This Belgian sour is a blend of 5 Brettanomyces strains isolated from Belgian Lambic beers, 4 strains of Lactobacillus and 2 strains of Pediococcus, for the production of mixed fermentation sour ales.
For best results, it is recommend using this blend in beers with less than 7 IBUs initially. Subsequent generations can use increasing IBUs. This is supplied at secondary fermentation pitch rates, and is intended to be used in secondary or as a copitch, alongside a primary fermentation strain of your choice.