WLP644 Saccharomyces "bruxellensis" Trois

This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.

(Formerly named Brettanomyces bruxellensis Trois)

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Feedback and experiences from previous customers. Want to leave a review of your own?

Faux Brett IPA - low flocculator

By: Andrew | Date: Mar., 23rd 2016 | Beer(s) Brewed: IPA/APA

Just a note to WLP644 users - was very excited about a recent batch, did a maris otter/citra SMaSH with WLP644. Sadly after fermentation the wort was
extremely cloudy, like a Hefe, and barely cleared at all after 3 days in the fridge. I went ahead and bottled anyway, only reading later that 644
is a low flocculator, and that "some strains take 2 weeks at 40F to completely clear." Dang. While I did not control ferm temp very well, and there
could be other factors, next time (and there will be a next time; this yeast smelled absolutely delicious after pitching), I will let it cold crash until
clear or a good approximation thereof.

Just for reference, t tasted and smelled absolutely delicious, but there was substantial yeast bite.

For any wiser than I: advice to salvage a cloudy already bottled batch beyond letting it sit in the fridge a week or two once carbed?


Quick Sour

By: Josh Sullivan | Date: Aug., 28th 2015 | Beer(s) Brewed: IPA, fruit lambic

I was looking to make a quick sour. Can you pitch the Trois with lacto?


Great with NZ hops

By: Jake P | Date: Jul., 30th 2015 | Beer(s) Brewed: SMASH ales

I've brewed two SMASH beers with this yeast, one with nelson sauvin and one with motueka hops. Both were terrific beers. The yeast has tropical fruit esters to it that really complement NZ hops. The nelson sauvin version fermented at 71F and was a big tropical punch. There was nothing subtle about it but it was absolutely delicious and we drank the whole 10 gallon batch within a couple of weeks. The second brew with the motueka fermented cooler -- around 65F but quite a bit of variation because it was ambient temps in winter in a not very warm house. The tropical punch is less pronounced but definitely the defining characteristic of the beer, and the motueka hops have shifted the pineapple flavor into more of a blackberry note. Both beers fermented very cleanly, with no off flavors.

I'm planning to brew with this yeast again soon, combining the motueka and nelson sauvin hops. It's just a really fun yeast to play around with and so far has produced consistently great results.

Nothing to Fear

By: WildYeastBrewing | Date: Sep., 23rd 2014 | Beer(s) Brewed: Saison, IPA, Pale Ale

I'm relatively new to brewing, with 10 extract batches under
my belt. In all my years for beer drinking, I never had any
idea what a HUGE factor the yeast played in making beer.

I decided early on that I would explore wild yeast and three
of my batches have been with this strain. Most of whats out
there on "wild yeast" is fear based. I love this yeast, I can
feel its "wild" unpredictable presence in every sip.

To anyone out there I say go for it. I use as the primary
with no secondary yeast. Let it ferment below 1.01, sugar as
per beer style (or maybe a little less) and bottle in champagne
bottles with plastic corks. No fuss, no muss, no bombs, NO FEAR...

"Old Attic Full Of Skittles"...

By: Kyle Kohlmorgen | Date: May., 14th 2013 | Beer(s) Brewed: Golden Sour, Belgian Pale Ale

...is how I describe the aroma profile of my Golden Sour that is conditioning with this strain.

The flavors are just as complex, with some must and loads of bright, candy-like tones. Similar to a squeeze of lemon onto a fruit salad, the acidity really brightens the fruity aromas and flavors produced by the yeast.

Judging from the aromas and flavors in the starter wort, this strain would also be a great primary yeast strain for everything from a simple American Blond to a bright, dry Double IPA.

I have been making Orval style for many years

By: Paul Feinstein, Baker and Brewer | Date: Jan., 4th 2013 | Beer(s) Brewed: Orval style Belgian ale

I have been making Orval style for many years and was curious to see if this strain of Bret provided any difference in flavor. I added the Bret after primary fermentation had finished 1.010 along with the dry hops. After two months of bottle conditioning, the flavor is much fruitier and and improvement over the mixture of Bret strains that I usually use. Recommended. I wish it were available year round.

Made a 1000ml starter and let it go for 8 days for both farmhouse and IPA

By: Mike | Date: Dec., 27th 2012 | Beer(s) Brewed: farmhouse, IPA

Made a 1000ml starter and let it go for 8 days for both farmhouse and IPA. both were ready for bottling at the 14 day mark. IPA was the best beer I've ever made. exceptional yeast strain.

I brewed a 1.064 rye 'ipa' (45 IBU bittering charge) on this

By: Grant Heuer | Date: Sep., 11th 2012 | Beer(s) Brewed: 100% Brett Rye IPA

I brewed a 1.064 rye 'ipa' (45 IBU bittering charge) on this and it came out wonderfully. It's loaded with Citra & Nelson from 10m left in the boil to the dry hopping & the tangy fruity notes of the yeast play well with the hops. 2 weeks in it was down to 1.021. I let it sit for 7 weeks before bottling. Gorgeous yeast strain. Can't wait to play around with it more. Make it year round y'all!

I love this strain of Brett and I have been brewing with it for about 1.5 years

By: Jeff E Crane | Date: May., 21st 2012 | Beer(s) Brewed: 100% Brett Beers

I love this strain of Brett and I have been brewing with it for about 1.5 years. I really prefer it as a primary strain in 100% Brett beers. I have added it in secondary to a few Saisons and I didn't get much flavor production from it. But as a primary strain it is amazing. It puts off some huge tropical fruit flavors early on and over time will move toward more funk (I think of it as over ripe fruit). The initial flavors I relate to the hawaiian drink POG (passion, orange, guava). The Brett will produce some acid (acetic) if you aerate it well, the amount is just enough in my opinion to give people the idea that it is a wild beer, but no where near a sharp bite. If you do not aerate, then the yeast will still produce the fruit flavors, but with little to no acidity and a very "clean" taste. I have tried this yeast with several different worts and really been happy with how each turned out. English Bitter - 1.045 - 1.012 - 30 IBUs -no aeration - big tropical fruit - nice w/ Goldings http://jeffreycrane.blogspot.com/2011/01/dreg-series-avery-15-or-drie-br... Old Ale - OG 1.080 - F.G - 1.020 - 40 IBUS - 8.5% - aerated - sour and decently complex in 3 months - easily one of my top beers. http://jeffreycrane.blogspot.com/2011/02/dreg-series-old-ale-with-avery-... Extra Special "Brett"er - 1.049 - 1.006 - 20 IBUs - Dry-hopped w Nelson - testing it with a Hoppy wort - no aeration - over the top fruit aroma, clean tasting http://jeffreycrane.blogspot.com/2012/05/brett-series-extra-special-bret... These also were all done fermenting in about 3-4 weeks (majority done in 1 week).

Frequently Asked Questions




Optimum Ferment Temp.70-85°F (21-30°C)

Alcohol ToleranceMedium-High