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Lambic, Brett & Bacteria

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WLP630 Berliner Weisse
 
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SKU: 61500-630

A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.


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WLP644 Bretanomyces Bruxellensis Trois
 
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SKU: 61500-644

WLP644 Brettanomyces Bruxellensis Trois


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WLP645 Brettanomyces claussenii
 
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SKU: 61500-645

WLP645 White Labs Brettanomyces claussenii


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WLP650 Brettanomyces Bruxellensis
 
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SKU: 61500-650

Medium intensity Brett character. Classic strain used in secondary fermentation for Belgian style beers and lambics. One Trappist brewery uses this strain in secondary fermentation and bottling to produce their characteristic flavor.


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WLP653 Brettanomyces Lambicus
 
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SKU: 61500-653
High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.

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WLP655 Belgian Sour Mix I
 
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SKU: 61500-655

WLP655 White Labs Belgian Sour Mix I Yeast


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WLP665 Flemish Ale Blend
 
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SKU: 61500-665
Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.

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WLP670 American Farmhouse Blend
 
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SKU: 61500-670

WLP670 White Labs American Farmhouse Blend


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WLP672 Lactobacillus Brevis
 
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SKU: 61500-672
WLP672 Lactobacillus Brevis

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WLP677 Lactobacillus Delbruickii
 
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SKU: 61500-677

This lactic acid bacteria produces moderate levels of acidity and sour flavors found in lambics, Berliner Weiss, sour brown ale and gueze.


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