Brettanomyces Lambicus, like many of Wyeast's wild yeast strains, comes from a Belgian brewery. Its dominant aromatic component is a very distinctive sour pie cherry, which comes through in the nose and on the palate, together with traditional leathery Brett notes. The character that this strain of Brett produces are highly sought after and go well in many different sour beers, especially fruit lambics. It works best in conjunction with other yeasts and bacteria in a blend, creating an unparalleled Belgian sour profile. Wyeast recommends conditioning with Brett Lambicus for 3 to 6 months to fully develop its unique flavor and aroma properties.
|Temperature Range: ||60-75 F (15-24 C)|
|Cell Count: ||100 Billion|
|Attenuation: ||Very High|
|Alcohol Tolerance: ||12% ABV|
|Typical Styles: ||Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic.|