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This lactic acid bacteria producing acidity and sour flavors found in lambics, Berliner Weiss, sour brown ales, and gueuze.
=Lacto Chart=
{| class="wikitable sortable"
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| [[White Labs]] || WLP672 || Brevis || stir plate, room temp||More hop tolerant than other Lacto strains.
|-
| [[Wyeast]] || 5335 || Buchneri || 1L starter with , 1.020 DME sterile wort. , No O2! , Incubate at 90°F if possible for 5-7 days. ||Incubate at 90°F for 5-7 days for greater lactic acid production
|-
| [[Omega Yeast Labs]] || OYL-605 || Brevis, Delbrueckii, and Plantarum blend ||no stir plate, room temp ||Incubate 1 liter starter at room temperature for 24-48 hours. Pitch into 65°F-100°F wort and incubate until desired sour level. Holding temperature is not required.