Brett Q


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This unique Brettanomyces bruxellensis strain was originally isolated from a barrel-aged sour beer from Quebec. This strain typically completes primary fermentation within one month, and is also suitable for secondary aging of a wide range of beer styles where subtle Brett character is desired. Tasting notes include ripe strawberry, pear, apple, with underlying funk. 

Attenuation 80+%
Flocculation Medium-Low
Alcohol Tolerance High
Optimum Fermentation Temperature 20-25°C (68-77°F)

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