Description

The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.

Attenuation: 85%

Flocculation: Low

Alcohol Tolerance: Medium – High (8 – 12%)

Optimum Fermentation Temperature: 70-85F