Brux Blend

About

A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging.

Flavor Profile

Sour blend with Brett. Complex tartness with funky, earthy character.

Best For

Saison, Sour Beer, Lambic

Provenance

"Blend of cultures for Belgian-style wild and sour beers."

Origin Details