Brewing Yeast Description Guide

An icon of the brewing bacteria strain lactobacillus delbrueckiii.

Lactobacillus delbrueckii

Region:
Strain: Bacteria
Style:

A homofermentative lactobacillus bacteria that produces a clean lactic sourness. Because it does not produce alcohol it is the best strain for kettle sours. Optimal temperature is 110°F.

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A representative icon of the brewing bacteria lactobacillus brevis.

Lactobacillus brevis

Region:
Strain: Bacteria
Style:

A heterofermentative strain of Lactobacillus that is slightly hop tolerant. IBU tolerance is higher than L. delbrueckii. Good choice for either kettle souring or barrel-aged beers. Recommended temperature range of 102-105°F.

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An image representative of the brewing bacteria pediococcus damnosus.

Pediococcus damnosus

Region:
Strain: Bacteria
Style:

Also known as “pedio”. A lactic acid producing bacteria used in the production of sour beers. A top choice for secondary barrel aged beers. This bacteria will produce sourness over time, and may cause “ropiness” that goes away with extended aging. Diacetyl production is commo with pedio, so it is often recommended to pitch with a mixed culture containing brettanomyces to break it down.

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EVEN MORE STRAINS

This free downloadable resource contains a wealth of information that all BSI customers should have ready and accessible in their breweries.

WHAT’S INSIDE?

  • A Yeast and Brewing Bacteria Quick Reference Chart with a list of strains, apparent attenuation, flocculation, and fermentation range.
  • A Quick Reference Table with Comparable Strains.
  • A page-by-page list of BSI’s yeast and brewing bacteria strains with descriptions and key specs.
  • A comprehensive list of BSI cultures organized by the type of beer you want to brew.
  • …and MORE!
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