Wyeast: 3278 – Belgian Lambic

This blend contains yeast and bacteria cultures important to the production of spontaneously fermented beers of the Lambic region. Specific proportions of a Belgian style ale strain, a sherry strain, two Brettanomyces strains, a Lactobacillus culture, and a Pediococcus culture produce the desirable flavor components of these beers as they are brewed in Brussels. Propagation of this culture is not recommended and will result in a change of the proportions of the individual components. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Specifications:

• Attenuation: 70 - 80%

• Flocculation: Varies

• Temp. Range: 63 - 75 F

• Alcohol Tolerance: 11%