Species: Brettanomyces claussenii
Profile: This wild yeast produces a mild “Brett” character with overtones of tropical fruit and pineapple. Typically used in conjunction with other yeast and lactic acid bacteria, it ferments best in wort with a reduced pH after primary fermentation has begun. It may form a pellicle in bottles or casks.
Apparent ABV Tolerance12%
Temperature Range60-75°F (16-24°C)