Brettanomyces bruxellensis from an old bottle of Berliner Weisse.
Intensity is in between Berliner Brett I and "normal" Brett. Aromatics include peach, pineapple, and pear with subtle funk. Available in secondary pitch rates only.
ATTENUATION Low Attenuation
TEMPERATURE
18–24°C (64°C–75°F)
FERMENTATION RATE
Very Low Fermentation Rate
SUITABLE BEER TYPES
Berliner Weisse, American Wild Ale, European Sour Ale
FLOCCULATION
Low Flocculation
ALCOHOL TOLERANCE
Medium Alcohol Tolerance
PHENOLIC Phenolic
FLAVOUR PROFILE
Peach, Pineapple, Subtle Funk
Save this product for later
Check our or wide selection of fresh malts,
hops and yeast!
Subscribe to our
newsletter
Contact Us
Thank you for subscribing to our site!
Oops, there was an error.
Please try again later.
Have a question or looking for something not on the site?
