Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653

Specifications:

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