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Brettanomyces claussenii

  • Yeast: Specialty/Belgian
  • Yeast: Wild Yeast/Bacteria

ATTENUATION :

N/A% - N/A%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Medium to High (8-12%)

FERMENTATION TEMPERATURE :

85° - 85° F
30° - 30° C

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Description

Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. This strain produces fruity, pineapple-like aroma with an earthy hay-like background aroma and aroma note.

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  • Part No:

    WLP645

  • Part Name:

    Brettanomyces claussenii

  • Type:

    Core
  • Wild Specialty Beer