Brettanomyces Bruxellensis
Fabricant
White Labs / Wyeast
Souche
WLP650 / 5112
Type
Wild/Brett
Atténuation
85-95%+
Floculation
Low
Température
15-29°C (59-85°F)
À propos
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.