2 votes
In reply to: LAB Alcohol Tolerate
We use lactobacillus (Plantarum mostly, which is pretty common in the wild) a lot in sour beer brewing and the lacto does not seem to be bothered much by anything under 5% … around 10% growth is starting to get impaired but some strains can survive 12-16% and still grow a bit.
- Maxime Cloutier answered 6 years ago