WLP650 Brettanomyces bruxellensis

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Wild Yeast & Bacteria

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 flavor of its beer.

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. 

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