Tart Cherry Brett

About

Brettanomyces Bruxellensis This yeast is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. Although it attenuates faster than GB001, it is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.

Flavor Profile

Brett blend for tart cherry character. Stone fruit and cherry with funky notes.

Best For

Saison, Sour Beer, Lambic

Provenance

"Brettanomyces bruxellensis, the "British fungus from Brussels.""

Origin Details