A blend of Berliner Brett 1 ( Brettanomyces anomalus
) and Berliner Brett 2 ( Brettanomyces bruxellensis
) for balanced, subtle Brett character in traditional Berliner Weisse and beyond. Flavour profile includes citrus, white wine, and peach.
TEMPERATURE
22-27ºC (72-81ºC)
FERMENTATION RATE
Low Fermentation Rate
SUITABLE BEER TYPES
Traditional Berliner Weisse, wine-beer hybrids, Saison
