WLP653 Brettanomyces lambicus

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.

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Characteristics
Attenuation: 
70.00-85.00
Flocculation: 
Low
Alcohol Tolerance: 
Medium - High (8 - 12%)
Optimum Fermentation Temperature: 
85.00-85.00