High intensity Brett character. Defines the "Brett character": Horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers, which are spontaneously fermented beers. Also found in Flanders and sour brown style beers.
Feedback and experiences from previous customers. Want to leave a review of your own?
I've used this beer in numerous batches as a 100% brett fermentation. The first one, a flanders red, took forever took get going and even longer to finish - almost six weeks. But I kept washing the yeast and using it in successive batches and I'm now in the 6th generation. The first few fermentation's produced very fruity (pineapple flavor?) beers, but progressively they got more and more phenolic. They also fermented stronger and stronger each time - the last batch only took one week to take a 1.056 saison down to 1.008. Two weeks and it was down to 1.004. This has now become my favorite yeast and I want use it in everything.
Nice phenolic finish. Super attenuator. Brett flavor develops slowly.
1 vial (no starter) pitched onto a 1.092 must held at 70 degrees Fahrenheit fermented to 0.998 in seven weeks, producing a very spicy mead with the horsey, funky characteristics.