Berkeley Hills Sour Yeast | White Labs WLP4663 | Vault Strain

This blend of lactic acid producing Lachancea thermotolerans isolates is unique from any yeast we’ve ever isolated. In addition to creating an acidic character that is much more complex, multi-dimensional and reminiscent of a traditional long-aged sour as compared to a kettle sour, the attenuation, pH and ester profile are precisely tunable based upon the percent of fermentables as glucose.