Brettanomyces Bruxellensis

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

Properties

Laboratory:

White Labs

Product ID:

WLP648

Type:

Ale

Form:

Liquid

Flocculation:

Low

Best For:

Belgian sour ales and labics.

Attenuation

Average Attenuation:

93 %

Minimum temperature:

21°C

Maximum temperature:

30°C