Brettanomyces claussenii WLP645

White Labs Brettanomyces claussenii (WLP645) was originally isolated from a strong English stock beer in the early 20th century. This yeast has a low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It will produce fruity, pineapple-like aroma with an earthy hay-like background aroma and aroma notes.

WLP645 Brettanomyces claussenii is POF+ meaning this strain will contribute phenolic characteristics to finished products.

It is a great choice for the following styles: Berliner Weisse, Flanders Brown, Flanders Red, Geuze, Gose, and Lambic.

Attenuation: 70-85%

Flocculation: Low

Alcohol Tolerance: Medium-High (8-12%)

Optimum Fermentation Temperature:  85 - 85F