Low intensity Brett character. Originally isolated from strong English stock beer, in the early 20th century. The Brett flavours produced are more subtle than ‘Brettanomyces bruxellensis’ and ‘Brettanomyces lambicus’. More aroma than flavour contribution. Fruity, pineapple-like aroma. Brettanomyces claussenii is closely related to Brettanomyces anomalus.
Fermentation temperature: 21°-30°C (70°-85°F)
Content: ca. 35 ml
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