Brettanomyces Bruxellensis
Fabricante
White Labs / Wyeast
Cepa
WLP650 / 5112
Tipo
Wild/Brett
Atenuación
85-95%+
Floculación
Low
Temperatura
15-29°C (59-85°F)
Acerca de
Brettanomyces bruxellensis is the wild yeast responsible for the funky, earthy, and fruity character of Belgian lambics and farmhouse ales. It slowly ferments residual sugars over months or years, producing barnyard, leather, horse blanket, and tropical fruit flavors.