Fermentis SafSour Barrel Instinct 250g

SafSour™ Barrel Instinct is the ideal solution for producing flavorful mixed‑fermentation sour beers.

SafSour™ Barrel Instinct is a dry blend of yeasts (Saccharomyces cerevisiae, Brettanomyces bruxellensis), bacteria (Lactiplantibacillus plantarum, Levilactobacillus brevis, Pediococcus acidilactici) and the enzyme Glucoamylase (from Aspergillus niger).

When used for fermentation in wooden barrels, SafSour™ Barrel Instinct provides aromatic complexity combining fermentative notes and wood‑derived aromas, with balanced acidity, pronounced dryness and intense fruity expression. The aromatic profile evolves over time, with typical Brettanomyces notes and other microbial‑derived nuances, as well as deep woody notes that may develop over three to six months of maturation.

Under other conditions — for example in stainless steel tanks, kegs or bottles — the resulting aromatic profile may vary and display different expressive fruity notes.

Over time, its overall aromatic footprint softens and evolves. The type of barrel or wood can also influence aromatic diversity.

This blend received the BRASSINOV award at the 2024 Nancy brewer’s fair.

Characteristics:

• - Acidity: Medium
• - Phenolic expression: Very low
• - Fruity esters: High
• - Madeira‑like notes: High

Usage:

110 g/hL, i.e. 0.15 oz/gal, ideally at a temperature of 15 to 25°C (59 to 77°F).

This product was tested in pilot trials using different matrices, including aged and non‑aged hops, as well as wooden barrel maturation. Sensory tests were conducted over a period of 12 months of maturation. The beer’s aromatic profile depended on the type of barrel, the matrix used and the maturation time.

We strongly advise users to perform fermentation trials before any commercial use.