WLP655 Belgian Sour Mix 1

A unique blend perfect for Belgian style beers. Includes Brettanomyces, Saccharomyces, and the bacterial strains Lactobacillus and Pediococcus.

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“... not satisfied with the status quo”

By: MJS | Date: Nov., 25th 2012 | Beer(s) Brewed: Gueze

Even though I have to special order this strain through the homebrew shop I deal with, it has been well worth the extra effort. This strain takes care and time since it kreusens multiple times and attenuates slow but sure. After a year of lagering with French oak chips it has a dry complexity that is very much like some of the commercial Gueze I have tried. Since the conditions here are different than in Belgium the batches I have made are rewardingly unique and thanks to the assortment of microorganisms in this strain - I have been very pleased with the results after 2 years and bottle conditioning. Please continue to offer such high quality cultures to homebrewers that are not satisfied with the status quo.

“Does gluten-free and lambic mix”

By: Aaron | Date: Nov., 25th 2012 | Beer(s) Brewed: Lambic, Gluten-Free lambic

I bought two vials of this blend for use in both a lambic (cheated using extracts plus maltodextrin instead of the turbid mash) and a gluten-free lambic (home-malted, partially converted grains plus rice and sorghum extracts). Both vials were started in 1.5 gallons of wort and combined a few weeks later with about 3 gallons of the same wort that was fermented with US-05. It has been 18 months since inoculation. The first came out very well, with pleasant sour notes and complex flavors. The gluten-free version is still plagued with a heavy acetone aroma. Perhaps gluten-free