The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.
Attenuation85%+
FlocculationLow
Optimum Ferment Temp.70-85°F (21-30°C)
Alcohol ToleranceMedium-High
