This dried yeast produces good amounts of lactic acid and flavour compounds without the risk of contamination compared with kettle souring. Simply add the brewing yeast of your choice after reaching the required pH.
Perfectly suited for fermenting New England IPAs, Hazy Pale Ales, Hazy IPAs, Hazy Double IPAs, Juicy IPAs. It produces a well-balanced tropical ester with some residual sweetness with a hazy appearance. Alcohol tolerance: 9-11% ABV.