The mildest on the Brettanomyces funkiness spectrum, Brettanomyces claussenii presents more of a leathery earthiness and some pineapple—both characteristics that are contributed in large part by the aroma alone. It does its best work as a secondary yeast. See also: Brettanomyces bruxellensis (OYL-202), Brettanomyces lambicus (OYL-203) and three of our Funk blends (OYL-210, 211, 212). Not intended to be used as a primary fermentation yeast.
Flocculation: Low Attenuation: 85+% Temperature Range: 68-85 F Alcohol Tolerance: 10% ABV Compares to WLP645