Description

Brettanomyces bruxellensis. A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavour of its beer.

Attenuation: 85%

Flocculation: Low

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

Optimum Fermentation Temperature: 85F