This specialty blend of Kveik yeast and Lactobacillus sp. has been designed to create a unique co-ferment of yeast and bacteria resulting in a mildly fruity and tart beer. Fermenting with both yeast and bacteria at the same time provides a faster and cleaner souring profile. This blend is ideal for beer styles like Berliner weisse, gose, or experimental beers. When fermented at 80°F (27°C) or higher, fermentation can be completed within 72 hours.
WLP631 Appalachian Tart
Learn more about Appalachian Tart on our YouTube Channel: https://youtu.be/86p8cX_ZI8g