Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655.

Specifications:

• Attenuation: 80 – 85%
• Flocculation: Med to Low
• Temp. Range: 68 – 80 F
• Alcohol Tolerance: Med – High (8 -12%)