Yeast
Berliner Brett Blend — Escarpment Labs
Escarpment Labs
Representative The maker publishes no figures for this product, so these are class-typical values instead.
- Lab
- Escarpment Labs
- Product code
- BERLINER-BRETT
- Form
- liquid
- Type
- wild
- Attenuation
- 75–90 %
- Temperature
- 18–28 °C
- Flocculation
- low
- Alcohol tolerance
- not published as a number
- STA1
- not published — treat as unknown
Description
A mixed Brettanomyces culture aimed at Berliner-style tart wheat beers and mixed-fermentation sours. Funk builds over weeks rather than days; package only when gravity and acidity have both stopped moving.