Lactobacillus delbrueckii (Wyeast 5335)

Lactic acid bacteria isolated from a Belgian Brewery. This culture produces moderated levels of acidity and is commonly found in many types of beers including gueuze, lambics, sour brown ales and Berliner Weisse. Always used in conjunction with S. cerevisiae and often with various wild yeast.

Alcohol tolerance: approx 9 %
Optimum fermentation temperature: 15-35 °C
Producer: Wyeast