Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and pineapple. It ferments best in worts with a reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Typically used in conjunction with other yeast and lactic acid bacteria.
Alc. Tolerance 12% ABV
Flocculation medium
Attenuation 80%
Temperature Range 60-75°F (15-24°C)


förjäsbarhet: 80%
alkoholtolerans: 12%
flockning: medel
jästemperatur: 15-24°C


Vikt 0,2 kg