Brettanomyces Lambicus

Originally isolated from spontaneously fermented beers, this strain gives your beer textbook “Brett flavors'' like horse blanket and spice, but also fruity notes of pineapple. If used as the primary strain, fermentation will take well over a month to fully attenuate.


Wild / Brett

Attenuation %




Temp Range °F


Alcohol Tolerance

Medium - High

Works great for these beer styles

Equivalent Strains x

BSI: Brettanomyces Lambicus  
Wyeast: 5526  

X All equivalent strains listed are properties of their own respective companies and are listed here for research properties only.

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