Wyeast: 5526 / Brettanomyces Lambicus

Wyeast: 5526 / Brettanomyces Lambicus

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This is a wild yeast strain isolated from Belgian Lambic beer. It produces a pie cherry-like flavor and sourness along with distinct “Brett” character. A pellicle may form in bottles of casks. To produce the classic Belgian character, this strain works best in conjunction with other yeast and lactic bacteria. It generally requires 3 to 6 months of aging to fully develop flavor characteristics.

Good with: Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Brett Beer, Wild Specialty Beer, Berliner Weisse, Mixed-Fermentation, Sour Beer

App. ABV Tolerance: 12% / App. Attenuation: Very High

Flocculation: Medium / Temperature: 60 F - 75 F