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It is indeed not just lactobacillus, but usually a mix of lacto, pediococcus, enterobacter, acetobacter, Brettanomyces, Saccharomyces, &c. There are a number of excellent US sour producers in that area, regionally, but from further afield that you should have distribution of. I believe very few are doing a traditional Guezue Lambic, but many are doing ...

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