WLP653 Brettanomyces lambicus


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This yeast has high-intensity Brettanomyces character, and defines the “Brettanomyces character” of horsey, smoky and spicy flavors. As the name suggests, this strain is found most often in lambic style beers. Also found in Flanders and sour brown ales.

 Attenuation 70% - 85%
Flocculation Low
Alcohol Tolerance Medium - High (8 - 12%)
Optimum Fermentation Temperature 29.5°C (85°F)