Wyeast's Brettanomyces Bruxellensis, or "Brett Brux" as it is referred to by it's many fans, is a classic wild yeast strain hailing from Brussels. It is well-known to produce "horse blanket" flavors, which blend well in many sour style beers, or in beers where an added layer of complexity that traditional S. cerevisiae strains just can't produce is desired. This strain is often used in blends or in conjunction with traditional brewing yeast and other strains of wild yeast, although some daring brewers have, and continue to, experiment with all-brett fermented beers. It is usually given an extended time to age so that complexity can develop naturally. Wyeast states that it may take three to six months to develop character, though some brewers are known to do a much shorter timeframe of four to five weeks. However it is used, Brett Brux is sure to produce unique beers of extraordinary complexity.
|Temperature Range: ||60-75 F (15-24 C)|
|Cell Count: ||100 Billion|
|Attenuation: ||Very High|
|Alcohol Tolerance: ||12% ABV|
|Typical Styles: ||Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.|