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.
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Optimum Fermentation Temp: 70–85°F
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Flocculation: Low
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Attenuation: 85%
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Alcohol Tolerance: Medium to High (8–12%)
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Cell Count: 100+ Billion
For best results we recommend ordering an Ice Pack with your liquid yeast.
