Brettanomyces bruxellensis
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