5526 Brettanomyces Lambicus

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This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct Brett character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavor characteristics.

Flocculation: Medium
Attenuation: Very High
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: Approximately 12% ABV

Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic