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.

  • Source: Wyeast
  • Strain: 5526
  • Flocculation Very High
80 - 85%
Temp range67.5°
60 - 75°
Tolerance12% ABV
12% ABV

Start the discussion:

Recipes | Grain, Hops, Yeast, Water | AllGrain.Beer v1.3
Got some feedback? Help me make this better!