Species: Lactobacillus buchneri
This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S. cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.
Good for styles:
Lambic, Gueuze, Fruit Lambic, Flander Red, Brett Beer, Mixed Fermentation Beer, Wild Speciality Beer, Mixed Fermentation Sour, Berliner Weisse, Old Bruin