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Brettanomyces Bruxellensis 5112


The Wyeast 5112 Brettanomyces Bruxellensis is a strain of wild yeast that was isolated from brewery cultures in the Brussels region of Belgium. It will produce the classic "sweaty horse blanket" character of indigenous beers such as gueuze, lambics and sour browns. It may form a pellicle in bottles or casks. Generally this strain is used in conjunction with S. cerevisiae, as well as other wild yeast and lactic bacteria. At least 3-6 months aging is required for flavor to fully develop.

Flocculation: Medium

Optimal Temperature Range: 60-75 F

ABV: 12


Great for these Beer Styles:

  • Lambic
  • Gueuze
  • Fruit Lambic
  • Flanders Red Ale
  • Brett Beer
  • Mixed-Fermentation Sour Beer
  • Wild Specialty Beer