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.
ABV(Approx): 12% ABV
Temperature Range: 60-75°F (15-24°C)
Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale