Losing Sourness over Time - Flanders Red / Berliner Weisse

[Kbar]

I have not yet brewed with B. Custersianus. I have heard that it can produce some notably tropical fruit flavors as well as peach/apricot notes. Maybe that strain is just starting to dominate as it has out competed the lacto and is continuing to slowly evolve the beer as it eats away at residual sugars?

+1

[Klickitat Jim]

I'm not familiar with Custersianus, but the names seems to imply that it has a sudden puckering when in the presence of native ingredients