Brettanomyces bruxellensis from an old bottle of Berliner Weisse.
Intensity is in between Berliner Brett I and "normal" Brett. Aromatics include peach, pineapple, and pear with subtle funk. Available in secondary pitch rates only.
ATTENUATION Low Attenuation
TEMPERATURE
18–24°C (64°C–75°F)
FERMENTATION RATE
Very Low Fermentation Rate
SUITABLE BEER TYPES
Berliner Weisse, American Wild Ale, European Sour Ale
