

zoom_in Tap and hold on image to zoom in

zoom_in Tap and hold on image to zoom in


Typical yeast for Flemish ‘old brown’. Contains lambic-cultures that provide the earthy tones and acidity typical of this style.
Typical yeast for Flemish ‘old brown’. Contains lambic-cultures that provide the earthy tones and acidity typical of this style. Long ripening (up to 18 months) is necessary to give the beer its full flavour and acidity. This is also true for lambic beers. Apparent attenuation: 80 %. Fermentation temperature: 18-30 °C.
Data sheet
Dimensions (incl. Packaging)