Brettanomyces Lambicus

This strain has been described as producing horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in Lambic style beers.

Properties

Laboratory:

Omega

Product ID:

OYL-203

Type:

Ale

Form:

Liquid

Flocculation:

Low

Best For:

Lambics and Flanders/Sour Brown ales

Attenuation

Average Attenuation:

78 %

Minimum temperature:

29.4°C

Maximum temperature:

37.8°C