A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Abbey-style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic “Brett” character.
Attenuation Calculator
Attenuation Calculator
How this yeast strain would behave in a typical fermentation.
1.012
1.010
*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.
Footnotes
Footnotes
* Rough estimate based on yeast form
** Hazy and thiolized are based on research from Omega Labs
*** Origins are often unreliable (hearsay) and difficult to determine