WLP653 | Brettanomyces lambicus
Attenuation: 70.0% - 85.0%
Alcohol Tol.: Medium to High (8 - 12%)
Fermentation Temp: 85F - 85F/30C - 30C
This yeast produces a high intensity of the traditional Brettanomyces characters—horsey, smoky and spicy flavors—in beer. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales.