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

June 17, 2019Pretty Much a Press Release

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)

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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

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Watch: NC’s Wise Man Brewing gives tips for using the first pure Lactobacillus plantarum culture specifically for sours

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