Here’s a pure Lactobacillus plantarum culture from Chr. Hansen just for sour beers

Chr. Hansen has developed a new freeze dried, direct inoculation culture of Lactobacillus plantarum. Chr. Hansen’s Harvest LB-1 is the first pure Lactobacillus plantarum culture selected specifically for sour beer production.  

Now available via Gusmer, Harvest LB-1 is a dairy free culture, with high cell viability, that produces clean and crisp flavors and aromas that are great for sour beer. Available in a 10 HL dose, Harvest LB-1 can be stored in a freezer for up to 24 months, and provides fast and consistent fermentations, with full quality compliance and traceability.

Pack Size: Recommended one pouch in 10 hl (264 US Gallons)

Key benefits of Harvest LB-1:

• Consumes Sugar, adds mild acids
• Naturally protects your product
• Can be caused during traditional fermentation from wild potentially alcohol producing organisms
• Clean and pleasant aroma profile
• Reduction of earthy notes, which are undesired by consumers
• Flavor complexity
• Fruity terpenes & esters, which are favorable to consumers
• Controllable fermentation speed
• Consistent performer

Key features of the culture

• Direct inoculation into all mentioned beverage bases
• High number of active cells which ensure a quick acidification start
• High level of microbiological purity
• Does not produce biogenic amines
• Production of fruity aroma compounds

Related video to kill another two minutes: We talk with PureMalt about its post-fermentation product line