White Labs WLP650 Brettanomyces bruxellensis


A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.



Special Order Only

Attenuation:  85.00-85.00
Flocculation:  Low
Alcohol Tolerance:  Medium - High (8 - 12%)
Optimum Fermentation Temperature:  85.00-85.00