Brettanomyces bruxellensis

  • 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

A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.

Pitch Rate Calculator

  • Part No: WLP650
  • Part Name: Brettanomyces bruxellensis
  • Category: Yeast
  • Lambic
  • Wild Specialty Beer