Species: Saccharomyces cerevisiae, Brettanomyces
Profile: To bring in a bit of English brewing heritage we developed the “Old Ale” blend. It includes an attenuative ale strain along with a small amount of Brettanomyces. The blend will ferment well in dark worts, producing fruity beers with nice complexity. The Brettanomyces adds a pie cherry-like flavor and sourness during prolonged aging.
Apparent Attenuation75 - 80%
Apparent ABV Tolerance12 - 14%
Temperature Range68-75°F (20-24°C)