This Belgian strain, used traditionally for 100% Brettanomyces fermentations (although it is actually a Saccharomyces strain), produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning.
WLP644 was formerly named Brettanomyces bruxellensis Trois. The true Brett strain is now WLP648 Brettanomyces Bruxellensis Trois Vrai
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