Description

Brettanomyces bruxellensis Trois. This Belgian strain, used traditionally for 100% Brettanomyces fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

Optimal Temp: 70-85F

Flocculation: Low

Attenuation: 85%+

Alcohol Tolerance: Medium-High