Description
The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.
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Attenuation: N/A
Flocculation: Low
Alcohol Tolerance: 8-12% ABV
Optimum Fermentation Temp: 70-85°F
