Description

Wyeast 5526 Brettanomyces lambicus yeast

This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavour characteristics.

This Wyeast strain is known by it’s old nomenclature, Brettanomyces lambicus, while rapid PCR analysis confirms that genetically it is Brettanomyces bruxellensis. This strain remains known as B. lambicus because of the name’s historical relevance and unique profile.

Flocculation: Medium
Attenuation: 78 - 84%
Temperature: 16 - 24°C
Alcohol Tolerance: 12%
Diastatic (STA1): No

Flavour Profile: cherry pie

Suitable Beer Style: Berliner weisse, Flanders red ale, Lambic, Gueuze, Fruit lambic, Brett, Mixed-fermentation sour beer, Wild specialty beer

Availability: Always

Possible Substitutes

• Escarpment Labs Brett B yeast
• White Labs WLP653 Brettanomyces Lambicus yeast
• White Labs WLP648 Brettanomyces Bruxellensis Trois Vrai yeast