Cultures that give consistent, refreshing kettle-soured beer, ready in just 16 hours.
The lactic acid bacteria in SmartBev™ Harvest LB-1 and LB-2 allow you to create kettle-soured beer, predictably and consistently in just 16 hours.
With options for both direct inoculation and co-inoculation, SmartBev™ Harvest LB-1 makes kettle-soured beer brewing more straightforward.
The short fermentation lets you avoid the off-flavors that can arise in uncontrolled, slower fermentations. It preserves the bright, refreshing flavors of modern sour beers.
SmartBev™ Harvest LB-1 is a culture that ensures transparency of strain origin, a histamine-free brew, and a two-year shelf life between purchase and use - for easier planning.
Together, SmartBev™ NEER™ and SmartBev™ Harvest LB-1 can even be used to brew kombucha at production scale.
SmartBev™ Harvest LB-1 and LB-2 are lactic acid bacteria specifically designed for sour beer production.
Harvest LB-1 and LB-2 contain a freeze-dried, direct-inoculation culture of Lactobacillus plantarum originally sourced from Spanish grape must.
When kettle-souring with SmartBev™ Harvest LB-1 or LB-2, the fermentation process starts immediately due to the high cell count and purity of the culture.
We have developed SmartBev™ Harvest LB-1 and LB-2 to produce clean and crisp flavors and aromas, and to deliver fast and safe acidification for the best possible results.
Have questions? We’d like to hear more about what you need.
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