Make tart beers without having to kettle sour.
Lactic Magic is a wild strain of Lachancea thermotolerans sour yeast that Escarpment Labs captured in a Guelph backyard. Lactic Magic produces lactic acid from glucose in your wort. Compared to similar products, Lactic Magic displays enhanced citrus and tropical fruit aromatics and softer acidity. Since it is a yeast, Lactic Magic can be used to make hop-forward sour beers without annoying re-boiling steps!
Usage notes from Escarpment: Added glucose (dextrose) is required for lactic acid production. Fermentation is slower than Saccharomyces but faster than Brett. Requires adequate nutrients and oxygen.
65-85% (depending on glucose)
Tart Summer Beers
Citrus, Tropical Fruit, Banana