Pediococcus
The slow, complex souring bacteria of lambic and Flanders Red. Produces deep funk over months — and ropey beer along the way.
What it tastes like
Pediococcus is Lactobacillus's slow, weird cousin. Where Lacto sours wort in 24-48 hours, Pedio works over 6-12 months in mixed culture. Where Lacto produces clean lactic tartness, Pedio produces complex funk, diacetyl, and — at intermediate stages — a stage called 'sick' beer where the beer becomes literally ropey from extracellular polysaccharides. Then Brettanomyces (which usually accompanies Pedio in lambic culture) breaks down those polysaccharides and the beer becomes dry, complex, and beautiful. Pedio is not a starter culture — it's a long-game wild fermentation companion.
Best in these styles
Fermentation profile
Pedio is never pitched alone. Traditional approach: pitch alongside Saccharomyces and Brettanomyces in a single 'mixed culture.' Saccharomyces does primary fermentation. Brett and Pedio work over months. The beer goes through a 'sick' stage at 3-6 months where it becomes ropey and viscous. This is alarming the first time you see it. Don't panic. Brett breaks down the polysaccharides over the next 3-6 months and the ropeyness disappears. Final beer ready 12-18 months from brew day.
Available as
Pediococcus is sold under multiple supplier brand names — same or near-identical strain.
| Format | Supplier | Product code | Notes |
|---|---|---|---|
| Liquid | White Labs | WLP661 Pediococcus damnosus | 100B cells |
| Liquid | Wyeast | 5733 Pediococcus | 100B cells |
| Liquid | Omega | OYL-605 Lacto/Pedio Blend | Various Combined Lacto + Pedio for mixed cultures |
| Liquid | Imperial | Petite Sour B40 | 200B cells Pedio + Lacto + Brett blend for one-shot mixed culture |
Comparable strains
If you can't source this strain, these alternatives bring overlapping character or fermentation behavior.
History
Pediococcus has been a part of lambic fermentation for centuries — present naturally in the open-air coolships of the Pajottenland region of Belgium. It's only relatively recently that brewers understood its specific role (vs. just calling everything 'wild bacteria'). Modern American sour producers like Allagash, Russian River, Side Project, and Casey Brewing intentionally pitch Pedio as part of their mixed-culture programs. The 'sick' / ropey beer phenomenon was historically a sign of contamination — modern brewers know it as a hallmark of proper Pedio development.