This yeast produces a high intensity of the traditional Brettanomyces characters horsey, smoky and spicy flavors in beer. As the name suggests, this strain is found most often in lambic style beers but is also commonly found in Flanders and sour brown ales.
Check out our oak-aged Brett saison recipe recipe using WLP653 Brettanomyces lambicus here.
WLP653 Brettanomyces lambicus is POF+, this strain will contribute phenolic characteristics to finished products.
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