LC064
Brettanomyces lambicus
- Fermentation: top
- Temperature Range: 29°C
- Attenuation: 70 - 85 %
- Flocculation: very low
- Alcohol Tolerance:
8 - 12
% ABV
- Strain Profile: For brewing the definitive Lambic. Strong Brettanomyces character
- Recommended Styles:
Flanders Brown, Flanders Red, Geuze, Gose, Lambic
- Similar Strains: WLP653 Brettanomyces lambicus
LC063
Brettanomyces bruxellensis
- Fermentation: top
- Temperature Range: 29°C
- Attenuation: 85 %
- Flocculation: low
- Alcohol Tolerance:
8 - 12
% ABV
- Strain Profile: Provides a medium Brettanomyces character. Perfect for Lambics and Belgian-style beers
- Recommended Styles:
Flanders Brown, Flanders Red, Geuze, Gose, Lambic
- Similar Strains: WLP650 Brettanomyces bruxellensis
LC062
Brettanomyces bruxellensis trois
- Fermentation: top
- Temperature Range: 21 - 29°C
- Attenuation: 85 %
- Flocculation: low
- Alcohol Tolerance:
8 - 12
% ABV
- Strain Profile: A robust, complex sour character. Best used as a primary fermentation strain.
- Recommended Styles:
Flanders Brown, Geuze, Gose, Lambic
- Similar Strains: WLP648 Brettanomyces bruxellensis Trois Vrai
LC061
Brettanomyces claussenii
- Fermentation: top
- Temperature Range: 29°C
- Attenuation: 70 - 85 %
- Flocculation: low
- Alcohol Tolerance:
8 - 12
% ABV
- Strain Profile: Provides a low, more subtle Brettanomyces character and fruity aromas
- Recommended Styles:
Berliner Weisse, Flanders Brown, Flanders Red, Geuze, Gose, Lambic
- Similar Strains: WLP645 Brettanomyces claussenii
LC060
Saccharomyces bruxellensis trois
- Fermentation: top
- Temperature Range: 29°C
- Attenuation: 70 - 85 %
- Flocculation: low
- Alcohol Tolerance:
8 - 12
% ABV
- Strain Profile: Provides a slightly tart beer with delicate fruity characteristics
- Recommended Styles:
Berliner Weisse, Flanders Brown, Flanders Red, Geuze, Gose, Lambic
- Similar Strains: WLP644 Saccharomyces “Bruxellensis” Trois