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Wyeast Laboratories

BRETT Fusion
Available April through June 2009

Create your own unique Brett flavors with our complex fusion of Belgian inspired cultures.

Wyeast 3763-PC Roeselare Ale Blend
Beer Styles: Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Our blend of lambic cultures produces beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging for up to 18 months is required for full flavor profile and acidity to develop. Will produce a very dry profile due to super-attenuative nature of the mixed cultures.

Alc. Tolerance             11% ABV
Flocculation                variable
Attenuation                 80%+      
Temperature Range     65-85°F (18-30°C)

Wyeast 3789-PC Trappist Blend
Beer Styles:
Belgian Specialty Ale, Belgian Pale Ale, Flanders Red, Oud Bruin 
Profile: A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.

Alc. Tolerance             12% ABV 
Flocculation                medium
Attenuation                 75-80%
Temperature Range     68-85°F (18-30°C)

Wyeast 5151-PC Brettanomyces claussenii
Beer Styles:
Lambics, Geuze, Fruit Lambic, Flanders Red Ale
Profile: Isolated from English stock ale, this wild yeast produces a mild Brett character with overtones of tropical fruit and pineapple. It ferments best in worts with a reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Typically used in conjunction with other yeast and lactic acid bacteria.

Alc. Tolerance             12% ABV
Flocculation                medium
Attenuation                 80%
Temperature Range     60-75°F (15-24°C)


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