Sour beers are no longer a niche product. Older styles, such as the acid ales of Belgium and the Berliner Weisse, have experienced a revival. Compared to traditional methods, today’s brewers have the advantage of highly refined microbiological and genetic techniques to ensure that carefully propagated cultures are used to exacting specifications. Beer souring bacteria can include Lactobacillus, Pediococcus or both. Lallemand Brewing offers bacteria and other products designed for easy, consistent and reliable sour beer fermentation. Only expect the best quality, purity and performance from bacteria products like the LalBrew WildBrew™ line, which offers avant-garde brewers a new set of products to showcase their creativity and expertise.