 Please help us keep the lights on | Brettanomyces LambicusStrain: 5526Lab: Wyeast Attenuation: 82.5% Flocculation: 0 Temperature Range: 60 - 75 F Alcohol Tolerance: 12% Notes: This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct 'Brett' character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics. |