Description

The Yeast Bay Beersel Brettanomyces Blend:

This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish.

Attenuation: 78%+
Flocculation: Medium to low
Optimum Fermentation Temperature: 66-72°F (19-22°C)