Brux Blend GB156

A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. This blend is highly attenuative if left for long periods of time but ferments more slowly than a typical ale yeast. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging.

Smag og aroma: Stone fruit esters and a hint of barnyard

Egnet til: Saison, Sour Beer, Lambic