This sour bacteria strains has a high intensity Brett character and truly defines “Brett”: Horsey, smoky and spicy. As the name suggests, this strain is found most often in Lambic style beers which are spontaneously fermented beers. Can also be found in Flanders and sour brown style beers.
Alcohol Tolerance: Medium – High (8-12%)
Optimum Fermentation Temp.: 85.00-85.00