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Brett B.

MOG-702      Wild Ale

Apparent attenuation:                            Flocculation potential: 

Alcohol tolerance:                                    Phenolic:

Diastatic status:                                         Optimal temperature:

85+                                                        Low

 10%                                           yes

 negative                                                            22-29

Brettanomyces bruxellensis

This strain is considered to offer medium levels of 'Brett funk' compared to other Brettanomyces species. Isolated from a famous abbey beer, its  flavour profile can be described as earthy with notes of complex, funky fruit. However, the flavour profile of Brettanomyces is highly variable on fermentation conditions such as time, other yeasts and storage vessel.

Has the ability to form a pellicle, particularly in conditions where higher oxygen levels can be present (For example- oak barrel). 

This strain of yeast is intended to be used in conjuction with other yeast strains and performs best in secondary fermentation.

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Mixed Fermentation, Wild Ales
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