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.

Horizontal Tabs

Characteristics
Flocculation: 
Low
Optimum Fermentation Temperature: 
85°+
Alcohol Tolerance: 
Medium-high
Alcohol Tolerance: 
Medium-High (8-12%)
Attenuation: 
70-85%