Used in a session Berliner Weisse, where I added canned peaches. The tartness was light and not over-powering, which allowed the peach flavor to come through. Will definitely use this again for next summer with strawberries.

My first sour, used two packets for 5 gallon batch, tweaked a pale ale recipe and added tart cherry, came out quite tart (not a big sour guy here), then evened out after a few weeks and became an excellent sour in my opinion. Other people said similar to a kettle sour, I'd agree.

Aged the beer with cherries, oak cubes and a bit of merlot for a bit over a month after initial fermentation, tastes incredible at bottling time. The 'red apple' flavor diminished with age, but I'm sure the additions helped mask it. The acidity isn't too strong either, a nice lactic acid softness.

If you like sours and interested in getting in the game, this is an easy way to do so. I never do kettle sours anymore because of this yeast.

I can make a batch of beer that tastes similar to a kettle sour but without the additional step of souring the wort to the proper ph level before adding yeast.

Easy to use and just sour enough for a great Raspberry Berliner Weiss!

Makes brewing a sour so much easier than kettle souring!

If you like kettle sours, try this.

Love this yeast. I love sour beers but sometimes they can be a hit or miss with kettle souring or other methods. This is an easy to use, consistent, and wonderful tasting yeast. It isn't as sour as other yeasts but it is still a good kind of sour and tartness. The stone fruit flavors really come out. I would recommend this to anyone wanting to get into sour beers.

This stuff makes awesome beer. From my experience, and from watching Dr. Farber's presentation with Lallemand, I would recommend using two packs for 5 gallons and letting it heat up to 77 and holding it there. It should finish in about 10 days. Also, add sugar or mash low for more acidity.