The Vrai Brettanomyces bruxellensis Trois. This infamous strain, used for all Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

Specifications:

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