This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
(Formerly named Brettanomyces bruxellensis Trois)
Attenuation85%+
FlocculationLow
Optimum Ferment Temp.70-85°F (21-30°C)
Alcohol ToleranceMedium-High
