A classic strain used during secondary fermentation for Belgian-style beverages 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 beverage.
Attenuation | 85% |
Flocculation | Low |
ABV Tolerance | Medium - High (8 - 12%) |
Optimum Fermentation Temperature | 29.5°C (85°F) |