Brettanomyces Lambicus: This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct Brett character. A pellicle may form in bottles or casks. To produce the classic Belgian character this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.
Attenuation: very high
Temperature Range: 60-75¡ F
Alcohol Tolerance: approximately 12% ABV
Styles: Berliner WeisseFlanders Red Ale Fruit LambicGueuze Straight (Unblended) Lambic
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|Attenuation||High 10 - 15 %|
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