Berkeley Hills Sour Yeast Blend

This blend of lactic acid producing Lachancea thermotolerans isolates is unique from any yeast we’ve ever isolated. In addition to creating an acidic character that is much more complex, multi-dimensional and reminiscent of a traditional long-aged sour as compared to a  kettle sour, the attenuation, pH and ester profile are precisely tuneable based upon the percent of fermentables as glucose.