Species: Lactobacillus brevis
Unlike most lactic acid bacteria used in brewing, Lactobacillus brevis will tolerate higher levels of IBUs in wort. 5223-PC will produce alcohol along with lactic acid during fermentation. This strain is excellent for remixing the profile in a Lambic-style or Flanders Red Ale, or for kettle souring wort for a balanced Berliner Weisse.
Good for styles:
Lambic, Gueuze, Fruit Lambic, Flanders Red, Berliner Weisse, Our Bruin, Mixed Fermentation Beer, Wild Speciality Beer.