- This yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus.
- Brettanomyces Claussenii is originally isolated from strong English stock beer in the early 20th century
- This strain produces fruity, pineapple-like aroma with an earthy hay-like background aroma and aroma note.
Strain Type: Wild Yeast | Flocculation: Low | Attenuation: N/A
Temperature Range: 85° F (30° C) | STA1: Negative | Alcohol Tolerance: 8-12%