The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

• Optimum Fermentation Temp: 70–85°F
• Flocculation: Low
• Attenuation: 85%
• Alcohol Tolerance: Medium to High (8–12%)
• Cell Count: 100+ Billion

For best results we recommend ordering an Ice Pack with your liquid yeast.