Escarpment Labs Berliner Brett 1 yeast, 125ml

This Brett Strain was pulled out of a ~40 year old bottle of Hochschule Berliner Weisse. It's a survivor! This strain of Brettanomyces anomalus works well in traditional style Berliners, and anywhere subtle, refined Brett character is desired. It shows restrained funk, and the fruit profile tends toward citrus and white wine. This strain is sold in secondary pitch rates only. (complete primary fermentation as normal with a Saccharomyces yeast, then pitch Brett in secondary when carbohydrates are limited)

Attenuation: Use a Sacc ;-)
Optimum Temp: 18-24ºC
Alcohol tolerance: 12%+
Flocculation: Medium-low