5112 Brettanomyces Bruxellensis

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 gueuzes, lambics, and sour browns.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.

Flocculation: Medium
Attenuation: Very High
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: Approximately 12% ABV

Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic

We ship all liquid yeast with an ice pack and insulated bubble envelope. Beware that the liquid yeast will not arrive cold even when shipped together. Ice packs and insulated mailing options are designed to keep the yeast colder for longer during shipment, but they will not ensure that your yeast arrives cold. We will not replace liquid yeast that arrives warm. During warmer months we strongly recommend you choose dry yeast.