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WLP4615 Brussels Brettanomyces

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

ATTENUATION :

80% - 90%

FLOCCULATION :

Low to Medium

ALCOHOL TOLERANCE :

High (10-15%)

FERMENTATION TEMPERATURE :

70° - 80° F
21° - 27° C

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Description

This culture is a single strain Brettanomyces bruxellensis isolated from a unique lambic produced in the Brussels region of Belgium, and produce a pronounced barnyard funk with mild tartness and fruitiness.


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  • Part No:

    WLP4615

  • Part Name:

    WLP4615 Brussels Brettanomyces

  • Type:

    Vault


Suggested styles for WLP4615 Brussels Brettanomyces
  • Additional Styles
  • Lambic
  • Wild Specialty Beer