Wyeast 5526 Brettanomyces lambicus
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 flavor characteristics.
Attenuation: very high
Temperature Range: 60-75° F (15-24° C)
Alcohol Tolerance: approximately 12% ABV