This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical Brettanomyces strains. .
Formerly named Brettanomyces bruxellensis Trois . WLP644 is packaged as normal Saccharomyces and the pitch rates are the same as Saccharomyces strains).
| Attenuation | 85% |
| Flocculation | Low |
| Alcohol Tolerance | Medium - High (8 - 12%) |
| Optimum Fermentation Temperature | 21°C - 29.5°C (70°F - 85°F) |