A classic strain used during secondary fermentation for Belgian-style beers and lambics that creates medium-intensity Brettanomyces character. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.

Specifications:

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