Description:This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium.
Beer styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic
Profile:This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic “sweaty horse blanket” character of indigenous beers such as gueuze, lambics and sour browns and may form a pellicle in bottles or casks. The strain is generally used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is generally required for flavor to fully develop.
Alcohol tolerance: approximately 12% ABV
Apparent attenuation: very high
Temperature range: 60-75° F (15-24° C)