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*FREE* GUIDE TO NON-ALCOHOLIC FERMENTATIONS | yeast selection, fermentation control, and brewing methods | CLICK TO DOWNLOAD!

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Strains

Bretts & Sours

Here comes the funk. Master the art of tart with the big three in sour beer: Brettanomyces, Lactobacillus and Pediococcus.


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escarpment labs lactobacillus blend 2.0 icon

Lactobacillus Blend 2.0

escarpment labs lactobacillus blend icon

Lactobacillus Blend

escarpment labs mothership brett blend icon

MOTHERSHIP Brett Blend

escarpment labs lactobacillus secondary souring blend icon

Lactobacillus Secondary Souring Blend

escarpment labs brett d icon
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Brett D [Primary Pitch Rate]

Brett C [Secondary Pitch Rate]
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Brett C [Secondary Pitch Rate]

escarpment labs brett b icon

Brett B [Primary Pitch Rate]

escarpment labs brett q icon
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Brett Q [Primary Pitch Rate]

escarpment labs berliner brett I icon

Berliner Brett Blend

escarpment labs brett l icon
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Brett L [Primary Pitch Rate]

escarpment labs lactobacillus delbrueckii icon

Lactobacillus Delbrueckii

escarpment labs belgian sour blend icon

Belgian Sour Blend

escarpment labs lactobacillus brevis icon

Lactobacillus Plantarum

escarpment labs brussels brett icon
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Brussels Brett [Secondary Pitch Rate]

escarpment labs berliner brett I icon

Berliner Brett I

escarpment labs berliner brett II icon

Berliner Brett II

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