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Brettanomyces Lambicus 5526

$11.99

The Wyeast 5526 Brettanomyces lambicus is from the species Brettanomyces bruxellensis and is a wild yeast strain isolated from Belgian lambic beers. It will produce a cherry pie like flavor and sour-ness along with the distinct "Brett" character. A pellicle may form in bottles or casks. In order to produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It will generally take 3-6 months of aging to fully develop flavor characteristics.

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
  • Berliner Weisse

Notes: This Wyeast strain is known by it's old nomenclature, Brettanomyces lambicus, while rapid PCR analysis confirms that genetically it is Brettanomyces bruxellensis. This strain remains known as B. lambicus because of the name's historical relevance and unique profile.