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Description
This yeast produces a high intensity of the traditional Brettanomyces characters in beer, such as horsey, smoky and spicy flavours. 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.
Flocculation: Low
Attenuation: 70 - 85%
Temperature: 30°C
Alcohol Tolerance: Medium - high (8 - 12%)
Diastatic (STA1): No
Flavour Profile: Horsey, smoky, spicy
Suitable Beer Style: Lambic, Sours
Availability: Always
Possible Substitutes