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Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavours produced are more subtle than ‘Brettanomyces bruxellensis’ and ‘Brettanomyces lambicus’.
Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavours produced are more subtle than ‘Brettanomyces bruxellensis’ and ‘Brettanomyces lambicus’. More aroma than flavour contribution. Fruity, pineapple-like aroma. Brettanomyces claussenii is closely related to Brettanomyces anomalus.
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White Labs PurePitch™ Next Generation
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The average viability of White Labs liquid yeast takes another step forward with the PurePitch® Next Generation pouch:
Data sheet
Dimensions (incl. Packaging)
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