Beer Maverick
Belgian Sour Blend Yeast from Escarpment Labs

Belgian Sour Blend

From: Escarpment Labs
Type: Yeast  •  Packet: Liquid
Species: Saccharomyces cerevisiae

A blend of 5 Brettanomyces strains isolated from Belgian Lambic beers, alongside 4 strains of Lactobacillus and 2 strains of Pediococcus, for the production of mixed fermentation sour ales. For best results, we recommend using this blend in beer with less than 7 IBUs initially. Subsequent generations can use increasing IBUs. This is supplied at secondary fermentation pitch rates, and is intended to be used in secondary or as a copitch, alongside a primary fermentation strain of your choice.

Brewing Properties of Belgian Sour Blend

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Low%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Unknown
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Low
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
70-90° F
(21-32° C)

Common Beer Styles using Belgian Sour Blend

These are the most popular beer styles that make use of the Belgian Sour Blend yeast:

Sours


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