Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix.,Attenuation: 80-85%+,Flocculation: Low-Medium,Optimum Fermentation Temperature: 68-80°F,Alcohol Tolerance: Medium-High ,,For best results we always recommend ordering an ice pack with your liquid yeast.,