Berliner Brett

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We pulled this Brett strain out of a ~40 year old bottle of Hochschule Berliner Weisse. It's a survivor! This strain of Brettanomyces anomalus works well in traditional style Berliners, and anywhere subtle, refined Brett character is desired. It shows restrained funk, and the fruit profile tends toward citrus and white wine. This strain is sold in secondary pitch rates only. 

Attenuation NA
Flocculation Medium-Low
Alcohol Tolerance High (12+%)
Optimum Fermentation Temperature 18-24°C (64.5-75°F)

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