This blend combines Brettanomyces bruxellensis strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant, and produces a balanced profile of bright fruitiness, restrained funkiness and crisp tartness.
WLP4603 Beersel Brettanomyces Blend
WLP4603 Beersel Brettanomyces Blend- Styles
- Additional Styles
- Lambic
- Wild Specialty Beer
WLP4603 Beersel Brettanomyces Blend - Caractéristiques
- Températures de fermentation : 21-27°C
- Atténuation : 82% - 85%
- Floculation : faible
- Tolérance à l'alcool : élevée (10-15%)
- STA1 : Brett