Originally isolated from strong English stock beverage in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.
| Attenuation | 70% - 85% |
| Flocculation | Low |
| ABV Tolerance | Medium - High (8 - 12%) |
| Optimum Fermentation Temperature | 29.5°C (85°F) |