Wyeast - 5112 Brettanomyces Bruxellensis

Brettanomyces Bruxellensis: This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic sweaty horse blanket character of indigenous beers such as gueuze lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.

Flocculation: medium

Attenuation: very high

Temperature Range: 60-75¡ F (15-24¡ C)

Alcohol Tolerance: approximately 12% ABV

Styles: Flanders Red Ale Fruit Lambic  Gueuze Straight (Unblended) Lambic

* * * *AVAILABLE BY SPECIAL ORDER ONLY * * * *