Fermo Brew Acid

Sour-producing yeast originating from the Institute of Vine and Wine (IUVV), Dijon, France. Produces lactic acid during primary fermentation alongside alcoholic fermentation, eliminating the need for a separate souring step. Ideal for fast kettle-sour alternatives, Berliner Weisse, Gose and modern sour ales. Equivalent to Lallemand WildBrew Philly Sour.