This Belgian strain, traditionally used for wild yeast fermentations, produces a slightly tart beer with delicate mango and pineapple characteristics. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical Brettanomyces strains.
Attenuation 85%+
Flocculation Low
Optimum Ferment Temp. 70-85°F
Alcohol Tolerance Medium-High
