Like many companies that wrangle our microbial friends, White Labs has temporary or “seasonal” offerings. Called “Vault Strains,” these microorganisms are released for a short while, then back in the vault for another million years! (Or however many years White Labs decides.)
About this strain they write:
Typically found in probiotics, this bacteria has been found to produce high levels of lactic acid. This strain is perfect for sour kettle or sour mash beers.