MOG-702 Wild Ale
Apparent attenuation: Flocculation potential:
Alcohol tolerance: Phenolic:
Diastatic status: Optimal temperature:
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.