Contains a selection of Saccharomyces and non-Saccharomyces including Belgian-style wheat beer yeast, sherry yeast, two Brettanomyces strains and lactic acid bacteria. While this mixture does not include all possible cultures found in Belgian Lambics, it is representative of the organisms most important for the desirable flavor components of these beers as they are brewed in West Flanders.

Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

• Temperature Range: 63-75 F - Alcohol Tolerance: approximately 12% ABV
• OLD YEAST: 3-6 months old, Wyeast suggests using yeast within 6 months
• VIABILITY NOT GUARANTEED. MAKE A STARTER.