WLP644 Saccharomyces Bruxellensis Trois
This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. Formerly know as Brettanomyces Bruxellensis Trois.
Attenuation: 85% +
Temperature Range: 75-80°F (23-27°C)
Alcohol Tolerance: medium - high