This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.This Wyeast strain is known by its old nomenclature, Brettanomyces lambicus, while rapid PCR analysis confirms that genetically it is Brettanomyces bruxellensis. This strain remains known as B. lambicus because of the names historical relevance and unique profile.

Specifications:

• Attenuation: 78 – 84%

• Flocculation: Medium

• Temp. Range: 60 – 75 F

• Alcohol Tolerance: 12%