Wyeast | 5526 Brettanomyces Lambicus Yeast

This is a wild yeast strain isolated from Belgian lambic beers. It produces a pie cherry-like flavour and sourness along with distinct “Brett” character. A pellicle may form in bottles or casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3-6 months of aging to fully develop flavour characteristics.This Wyeast strain is known by it’s old nomenclature, Brettanomyces lambicus, while rapid PCR analysis confirms that genetically it is Brettanomyces bruxellensis. This strain remains known as B. lambicus because of the name’s historical relevance and unique profile.






Attenuation


78 - 84%




Flocculation

Medium



Fermentation Temp.

60-75°F (16-24°C)



Alcohol Tolerance

12%



Suitable Beer Types

Berliner Weisse • Flanders Red Ale
Lambic • Gueuze • Fruit Lambic
Brett Beer • Wild Specialty Beer
Mixed-Fermentation Sour Beer