Previously sold as Brettanoymces and since identified as a strain of Saccharomyces.
This Belgian style yeast strain is traditionally used for wild yeast fermentations and produces a slightly tart beer with delicate mango and pineapple notes. It can also be used to produce effervescence when bottle-conditioning. Ferments quicker than typical Brettanomyces strains.
Optimum temperature: 70-80 F
Alcohol Tolerance: 8-12%