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 |