Brettanomyces lambicus - Wyeast (5526)
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.
Similar to: White Labs WLP653 Brettanomyces Lambicus
- Flocculation: medium
- Attenuation: very high
- Temperature Range: 60-75° F (15-24° C)
- Alcohol Tolerance: approximately 12% ABV
- Styles: Berliner Weisse, Flanders Red Ale, Fruit Lambic, Gueuze, Straight (Unblended) Lambic