A mixed culture of wild yeast and lactic bacteria to emulate sour or wild beers such as lambic-style ales. Over time displays a citrus sourness and barnyard funk profile. Contains yeast (Saccharomyces, Brettanomyces) and lactic bacteria (Lactobacillus, Pediococcus). The "Brett" population is typically >50% of the culture pitch. The blend of strains change every calendar year for those who like to blend or have solera projects.
