• This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavors.
• As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales.

Strain Type: Bacteria | Flocculation: Low | Attenuation: N/A%
Temperature Range: 85° F (30° C) | STA1: Negative | Alcohol Tolerance: 8-12%