Description
This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavors. 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.
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Attenuation: N/A
Flocculation: Low
Alcohol Tolerance: 8-12% ABV
Optimum Fermentation Temp: 70-85°F
