WLP645 Brettanomyces claussenii

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.

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100% Brett.

By: Pierre-André | Date: Jun., 27th 2014 | Beer(s) Brewed: 100% Brett. Belgian Black IPA

I agree with Clayton, who wants to brew a beer billed as goat tasting. Bought one of these a few weeks ago and did a 2 day starter, pitched into a belgian black IPA for a 100% brett fermentation that clocked in at an OG of 1.080. Took 5 and a half days for fermentation to take off, probably due to low pitch rate, low oxygenation and high gravity. Fermentation is not done yet but will keep posted on tasting notes and attenuation (FG).

Good Bret flavor developed by the end of primary fermentation

By: Clayton | Date: Dec., 22nd 2012 | Beer(s) Brewed: Sour wheat

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?

Frequently Asked Questions




Optimum Ferment Temp.85°+

Alcohol ToleranceMedium-high