[BEST BEFORE 2024.03.03]
A blend of Brettanomyces, Lactobacillus, and Pediococcus isolated from Belgian sour beers.
Has been used by brewers to produce award-winning wild ales. Used as a secondary pitch to make the funky beers of your dreams!
Low Flocculation
High Alcohol Tolerance
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![Escarpment Labs - Belgian Souring Blend [BEST BEFORE 2024.03.03]](https://d2j6dbq0eux0bg.cloudfront.net/images/28194561/3201066510.jpg "Escarpment Labs - Belgian Souring Blend [BEST BEFORE 2024.03.03]")
