Wyeast 5335 Lactobacillus. L. buchneri. This culture produces moderate levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. It is always used in conjunction with S.cerevisiae and often with various wild yeast. Use in wort or beer below 10 IBU is recommended due to the culture’s sensitivity to hop compounds.

• Temperature Range: 60-95 F (15-35 C)
• Alcohol Tolerance: n/a

Use in beer styles such as Berliner Weisse, Flanders Brown Ale/Oud Bruin, Flanders Red Ale, Fruit Lambic, Gueuze, and Straight (Unblended) Lambic