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 will take up to 6 months to fully finish fermentation. It is suggested that this strain be used with another primary fermentation strain.
Technical Specifications
Attenuation: | 90+ % |
Flocculation: | Medium |
Temp Range: | 60-75°F |
Alcohol Tolerance: | Medium |