Isolated from a brewery in Brussels, this particular Brettanomyces strain in known for producing aromatics reminiscent of horse, barnyard, sweat, and goat. It is highly attenuative and can take up to six months to fully finish fermentation. It is suggested that this strain be used with another primary fermentation strain.
|Origin: Belgian Beer||Attenuation: 90+|
|Flocculation: Medium||Temp Range: 60-75|
|Alcohol Tolerance: Medium|
This yeast is available in commercial pitches of 1BBL or more