A unique blend perfect for Belgian-style beers, it includes Brettanomyces and Saccharomyces yeasts and the bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.

• Attenuation: 70 – 80%
• Flocculation: Med to Low
• Temp. Range: 80 – 85 F
• Alcohol Tolerance: Med – High (8 -12%)