Sour beer styles (e.g., berliner weisse, flanders red, gose, American Lambic style, American Wild Ales, sour).

Fermentation kinetics: slow, requires sequential inoculation after 3 days at 64°F (18°C)
Fermentation temperature range: 61-75°F (16-24°C)
Apparent attenuation: 30%
Flocculation & sedimentation ability: medium
Dosage recommendation: 100-150 g/hL of 12°P - 20°P cold wort