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WLP4605 Beersel Brettanomyces

  • Yeast: Wild Yeast/Bacteria
  • Yeast: Vault
  • The Yeast Bay Strains

ATTENUATION :

82% - 85%

FLOCCULATION :

Low

ALCOHOL TOLERANCE :

High (10-15%)

FERMENTATION TEMPERATURE :

70° - 80° F
21° - 27° C

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Description

This culture is a single strain of Brettanomyces bruxellensis isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant, and produces a balanced profile of bright fruitiness, restrained funkiness and crisp tartness.
 


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  • Part No:

    WLP4605

  • Part Name:

    WLP4605 Beersel Brettanomyces

  • Type:

    Vault


Suggested styles for WLP4605 Beersel Brettanomyces
  • Additional Styles
  • Lambic
  • Wild Specialty Beer