YEAST STRAIN: 5526 | Brettanomyces lambicus™
Wild yeast isolated from Belgian lambic beers. Produces a pie cherry-like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics.
Origin:
Flocculation: medium
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV
Styles:
Berliner Weisse
Flanders Red Ale
Fruit Lambic
Gueuze
Straight (Unblended) Lambic