Originally Posted by dantheman13
I haven't had all of the Fantome beers, but the ones I have had are much more in the Farmhouse/Saison with Brettanomyces category. I could be wrong, but I've never had one with a lot of lactic acid. Curious about where you read more information about Fantome's culture?
I've been reading through old threads on the BBB homebrew board (great resource for anyone interested in wild brews), and it comes up a few times there: e.g. in these threads (a) (b) (c)
. You'll fine more if you search. I know Al B isolated a brett from Fantome (part of ECY3), but I don't know if they ever settled whether it was aggressive lacto or pedio or what responsible for the sourness.