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 gueuzes, lambics, and sour browns.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.
Flocculation: Medium
Attenuation: Very High
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: Approximately 12% ABV
Styles: Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic