Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavors produced are more subtle than WLP650 and WLP653. More aroma than flavor contribution. Fruity, pineapple like aroma. B. claussenii is closely related to B. anomalus.
Feedback and experiences from previous customers. Want to leave a review of your own?
Good Bret flavor developed by the end of primary fermentation with a neutral ale yeast. I think that green olive is a better way to describe the flavor than goat like or barnyard. Who wants to drink something that is billed as tasting like a goat?
Optimum Ferment Temp.85°+