Loading... Please wait...

Hover over image to zoom

Bretanomyces Bruxellensis Yeast (5112)


 Product Description

This strain of wild yeast was isolated from brewery cultures in the Brussels region of Belgium. It produces the classic ÌÕsweaty horse blanketÌÒ 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. Origin: Flocculation: medium Attenuation: very high Temperature Range: 60-75åÁ F (15-24åÁ C) Alcohol Tolerance: approximately 12% ABV


Browse Catalog


Connect with us


Click the button below to add the Bretanomyces Bruxellensis Yeast (5112) to your wish list.