Belgian Sour Mix 1 - WLP 655
Mimicking the actual flavour and character of Trappist sour beers has always been a technical challenge due to the fact that these are always spontaneously fermented beers that employ an entire mix of microorganisms to carry out the primary and secondary fermentations.
However, with WLP655 Belgian Sour Mix I it’s possible to get results quite similar to those found in the most famous commercial examples of spontaneously fermented Belgian ales.
This is due to the fact that the mix is comprised of Saccharomyces and Brettanomyces yeasts, as well as bacteria such as Lactobacillus and Pediococcus, each employed at a specific rate that ensure the right mix of flavours and aromas when pitched into the wort.
|Description||Traditionally, Belgian sour beers are produced in open fermentation vats located in separate buildings that have been used for centuries.
These buildings have a micro-climate of their own that promotes propagation of a certain mix of fermentation agents that all work in tandem to create the sour, funky, fruity and phenolic character of the most famous Lambic, Geuze, Flemish Red, and other authentic sour beers.
The composition of WLP655 Belgian Sour Mix I was meticulously adjusted to deliver the closest approximation to that wild yeast and bacterial cocktail, allowing the enthusiast brewer to make excellent sour beers that may rival those made by centuries-old Belgian breweries.
|Attributes:||Attenuation: 70% - 80%
Flocculation: Medium to Low
Alcohol Tolerance: Medium - High (8 - 12%)
Optimum Fermentation Temperature: 80°F - 85°F