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Lactobacillus


Most Used In:

Style Uses Avg. Usage Usage Range
Berliner Weisse185%17% - 100%
Mixed-Fermentation Sour Beer518%88% - 100%
Lambic313%4% - 100%
Fruit Beer24%1% - 17%
Berliner Weisse250%100% - 100%
Fruit Lambic29%3% - 34%
Witbier232%29% - 100%
American Stout188%88% - 88%
Gose11%1% - 1%
Saison150%50% - 50%
Spice, Herb, or Vegetable Beer16%6% - 6%
Weissbier129%29% - 29%
Flanders Red Ale1100%100% - 100%
Belgian Dark Strong Ale133%33% - 33%
Gueuze178%78% - 78%
Belgian Pale Ale1100%100% - 100%
Gueuze11%1% - 0%
Flanders Red Ale1100%100% - 100%
Brett Beer176%76% - 76%
California Common Beer1100%100% - 100%
Oud Bruin170%70% - 70%
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