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Lactobacillus


Most Used In:

Style Recipes Avg. Usage Usage Range
Berliner Weisse185%17% - 100%
Mixed-Fermentation Sour Beer615%88% - 100%
Lambic313%4% - 100%
Berliner Weisse333%100% - 100%
Wild Specialty Beer31%2% - 3%
Fruit Lambic29%3% - 34%
Witbier232%29% - 100%
Gose21%1% - 1%
Fruit Beer24%1% - 17%
Gueuze178%78% - 78%
Brett Beer176%76% - 76%
Spice, Herb, or Vegetable Beer16%6% - 6%
Flanders Red Ale1100%100% - 100%
Weissbier129%29% - 29%
Gueuze11%1% - 0%
Belgian Pale Ale1100%100% - 100%
American Stout188%88% - 88%
Belgian Dark Strong Ale133%33% - 33%
Flanders Red Ale1100%100% - 100%
California Common Beer1100%100% - 100%
Oud Bruin170%70% - 70%
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