Brettanomyces Bruxellensis
Manufacturer
White Labs / Wyeast
Strain
WLP650 / 5112
Type
Wild/Brett
Attenuation
85-95%+
Flocculation
Low
Temperature
15-29°C (59-85°F)
About
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.