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Description
A unique blend of Brettanomyces and Saccharomyces yeasts as well as bacterial strains Lactobacillus and Pediococcus. Perfect for duplicating traditional spontaneous fermentations similar to those found in Belgian-style ales.
Flocculation: Low to Medium
Attenuation: 70 - 80%
Temperature: 27 - 29°C
Alcohol Tolerance: Medium to high (8 - 12%)
Diastatic (STA1): No
Flavour Profile:
Suitable Beer Style: Belgian ales, Flanders Red Ale, Lambic, Wild Specialty Beer
Availability: Always
Possible Substitutes