Wild yeast isolated from Belgian lambic beers. Produces a pie cherry-like flavor and sourness along with distinct brett character. Ferments best in worts with reduced pH after primary fermentation has begun. May form a pellicle in bottles or casks. Works best in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. Generally requires 3-6 months of aging to fully develop flavor characteristics.


Please note:
This is a Bacterial Culture!
Cultures are for use in traditional "brett" secondary fermentations.
Sound sanitation and separation practices should be followed.
We assume no responsibility for the use of this product.

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