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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Reviews

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“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

Characteristics

Attenuation70-85%

FlocculationLow

Optimum Ferment Temp.85°+

Alcohol ToleranceMedium-high

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