Magnified: 400x

Strain: 5112

Brettanomyces bruxellensis

Species: Brettanomyces bruxellensis

Profile: 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 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.

Used in:

Wild & Sour
Wild & Sour
  • Flocculation
  • Apparent Attenuation
    78 - 84%
  • Apparent ABV Tolerance
  • Temperature Range
    60-75°F (16-24°C)

Let’s get brewing.

Join our newsletter