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Brettanomyces Lambicus




Type: Ale

Form: Liquid

Best For: Belgian Lambic beers

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 Average Attenuation: 73.00 %
Flocculation: Medium
Min Temperature: 48.0 F
Max Temperature: 68.0 F

Notes: Wild yeast strain associated with Belgian breweries. Contributes horsey, old leather flavor complex to Belgian lambics. Slow growing yeast that takes weeks to ferment and months to develop fully.

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