Species: Brettanomyces claussenii
Profile: This wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. Typically used in conjunction with other yeast and lactic acid bacteria, it ferments best in wort with a reduced pH after primary fermentation has begun. It may form a pellicle in bottles or casks.
Metric Temperature Range: 15-24 °C
Good for styles:
Lambic, Gueuze, Fruit Lambic, Flander Red, Brett Beer, Mixed Fermentation Beer, Wild Speciality Beer