Beer Maverick
Berliner Brett I Yeast from Escarpment Labs

Berliner Brett I

From: Escarpment Labs
Type: Yeast  •  Packet: Liquid
Species: Wilds & Sours

We pulled this Brett strain out of a ~40 year old bottle of Hochschule Berliner Weisse. It's a survivor! This strain of Brettanomyces anomalus works well in traditional style Berliners, and anywhere subtle, refined Brett character is desired. It shows restrained funk, and the fruit profile tends toward citrus and white wine. This strain is sold in secondary pitch rates only.

Brewing Properties of Berliner Brett I

The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.

Alcohol Tolerance
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
High%
Attenuation
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Unknown
Flocculation
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
Medium
Optimal Temperature
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
64-75° F
(18-24° C)

Common Beer Styles using Berliner Brett I

These are the most popular beer styles that make use of the Berliner Brett I yeast:

Sours


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