Fruit Sacch

Exhibits many characteristics of Brettanomyces, but is actually a wild Saccharomyces. At high temperatures, this yeast can exhibit notes of tropical fruit such as pineapple and mango while attenuating a beer 80+%. Great for making citrusy beers that require just a little funk to get the job done.


Wild / Brett

Attenuation %




Temp Range °F


Alcohol Tolerance

*Fruit Sacch has been identified using polymerase chain reaction (PCR) to contain the glucoamylase gene (STA1), which can be an indicator of S. cerevisiae var. diastaticus. As such, this strain has the ability to utilize some dextrins which are unfermentable to most species of S. cerevisiae, and thus achieve a very high level of attenuation. However, this strain is not considered a contaminant and will not over attenuate finished beer when a high level of attenuation is expected.

Equivalent Strains x

White Labs: WLP-644  

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

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