A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.
| Attenuation | 85% |
| Flocculation | Low |
| Alcohol Tolerance | Medium - High (8 - 12%) |
| Optimum Fermentation Temperature | 29.5°C (85°F) |