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
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