WLP645 Brettanomyces claussenii

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Wild Yeast & Bacteria

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

Check out the attached document "R&D Wild Yeast and Bacteria Experiments" to learn more about how this strain along with other White Labs' wild yeast and bacteria performed in trials by our research and development team. 

Horizontal Tabs

Characteristics
Attenuation: 
70.00-85.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium - High (8 - 12%)
Optimum Fermentation Temperature: 
85.00-85.00