Made by Guelph's own Escarpment Labs Yeast Company. This is their Belgian Sour Blend. It is a blend of 4 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, Escarpment Labs recommends using this blend in beer with less than 7 IBUs initially.
Current Production Date: April 2019
Freshest By Date: August 2019
- 200 billion cells which will be adequate pitch rate for a standard-gravity brew
- 4 month shelf life
- Keep cold and upright