• Beer and Wine Wyeast Brettanomyces Lambicus 5526

Wyeast Brettanomyces Lambicus 5526

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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. Origin: Flocculation: medium Attenuation: very high Temperature Range: 60-75° F (15-24° C) Alcohol Tolerance: approximately 12% ABV
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