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.
- Source: Wyeast
- Strain: 5526
- Flocculation Very High
| Average | Range | |
|---|---|---|
| Attenuation | 82.5% | |
| Temp range | 67.5° | |
| Tolerance | 12% ABV |