I understand that yeast is close to it's best before date and will require a starter to be made with it before use. It is up to the brewer to determine if this yeast is appropriate for their equipment and techniques.
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) |