The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain, used for all Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.
| Attenuation | 85% |
| Flocculation | Low |
| Alcohol Tolerance | Medium - High (8 - 12%) |
| Optimum Fermentation Temperature | 21°C - 29.5°C (70°F - 85°F) |