Originally isolated from strong English stock beer 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%|
|Alcohol Tolerance||Medium - High (8 - 12%)|
|Optimum Fermentation Temperature||29.5°C (85°F)|