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| Property | Value |
|---|---|
| Temp | 20–30°C |
| Attenuation | 75–82% |
| Flocculation | Medium |
| Alcohol tolerance | 10% |
| Type | Wild/Brett |
| Fermentation behavior | Wild / Brett |
| Lab | AEB |
| Product 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.