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).
|Alcohol Tolerance||Medium - High (8 - 12%)|
|Optimum Fermentation Temperature||21°C - 29.5°C (70°F - 85°F)|