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Brussels Brettanomyces Blend

  • 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

Comprised of two Brettanomyces bruxellensis strains isolated from a unique lambic produced in the Brussels region of Belgium, the isolates in this blend produce a pronounced barnyard funk with mild tartness and fruitiness.

  • Part No:

    WLP4613

  • Part Name:

    Brussels Brettanomyces Blend

  • Type:

    Vault
  • Additional Styles
  • Lambic
  • Wild Specialty Beer