Escarpment Labs · Lactobacillus brevis
- 35.0 – 45.0°C
Lactobacillus brevis from Escarpment Labs is a liquid form of brett or bacteria that is ideal for fermentation temperature between 35.0-45.0 °C. This bacteria produces lactic acid during fermentation, resulting in a sour flavor and character. It is also known to increase the body and mouthfeel of beer, as well as adding complexity to the aroma and flavor profile. Additionally, it can be used in all styles of beer including Saisons, sours, Brett beers, farmhouse ales, IPAs and more.