| Egenskap | Värde |
|---|---|
| Temp | 20–30°C |
| Attenuation | 75–82% |
| Flockning | Medel |
| Alkoholtolerans | 10% |
| Typ | Vild/Brett |
| Labb | AEB |
| Produkt-ID | 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.