Brettanomyces bruxellensis Trois Vrai

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

ATTENUATION :

N/A% - N/A%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

Medium to High (8-12%)

FERMENTATION TEMPERATURE :

70° - 85° F
21° - 30° C

The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.

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  • Part No: WLP648
  • Part Name: Brettanomyces bruxellensis Trois Vrai
  • Category: Yeast
  • Type: Core
  • Lambic
  • Wild Specialty Beer