WLP653 Brett Lambicus BB: 26/09/2020

High intensity Brett character.


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Brettanomyces lambicus. This yeast has high-intensity Brettanomyces character, and defines the “Brettanomyces character” of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers. Also found in Flanders and sour brown ales.

Attenuation: 70-85%

Flocculation: Low

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

Optimum Fermentation Temperature: 85F

Additional information

Weight 0.75 kg


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