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INIS-995 Lactobacillus buchneri


Heterofermentative lactobacillus strain which produces both lactic and acetic acid as well as small amounts of CO2. A great choice for Gueuze, Lambics, and Berliner Weisse because it results in a more ‘aggressive’ sour compared to other lacto strains, but still adds a ton of fruity and tropical notes. 

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Category

Bacteria

Attenuation %

< 5

IBU Tolerance

< 10

Temp Range

65 - 955

Alcohol Tolerance

Medium


Works great for these beer styles


  • Lambic Gueuze
  • Mixed Fermentation Sour
  • Oud Bruin
  • Wild Specialty Beer

  • Barrel Aged Sour 
  • Berliner Weisee
  • Flanders Red
  • Fruited Beer
  • Kettle Sour

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Equivalent Strains* 

White Labs: WLP-673    /    Wyeast: 5335 

*All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.