WLP653 Brettanomyces lambicus

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Wild Yeast & Bacteria

This yeast produces a high intensity of the traditional Brettanomyces characters — horsey, smoky and spicy flavors — in beer. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales.

Check out our oak-aged Brett saison recipe recipe using WLP653 Brettanomyces lambicus here.

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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