Yeast
Brettanomyces bruxellensis var. Drei — Brewing Science Institute
Brewing Science Institute
Spec sheet The maker publishes these figures for this exact product.
- Lab
- Brewing Science Institute
- Product code
- B. bruxellensis Drei
- Form
- liquid
- Type
- wild
- Attenuation
- 80–82 %
- Temperature
- 21–27 °C
- Flocculation
- low
- Alcohol tolerance
- 12 %
- STA1
- Negative
Description
The Drei variant of Brettanomyces bruxellensis, and the most aromatic culture BSI list: complex earth with a fruit character they compare to sweet tarts, and noticeably fruitier than plain bruxellensis. For secondary fermentation in lambic-style beers.