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Produces a sweet, slightly fruity profile with just a hint of barnyard and spicy phenolics. GB144 on its own to make an all Brett beer, or in a primary fermentation with an ale yeast for a complex blended profile or in a secondary to add character during aging. Recommended for use in Saison, Brett Beers, Sour Beers, or other experimental ales. This is a Belgian Strain which has at times been classified as Brettanomyces and other times classified as Sacchromyces. For example, White Labs names this strain (or similar variant) as Sacchromyces "Bruxellensis" Trois WL644. GigaYeast identifies it as a Brettanomyces Bruxellensis subspecies. The character is different from other Brett strains. The pineapple and tropical fruity esters lend it to use in ales outside the common Belgian Brett traditions. Bear in mind that it will attenuate much higher than a standard Sacchromyces yeast, a common trait of Brettanomyces.
#sweet #slightly fruity
Brewing Properties of Sweet Flemish Brett
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
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.
Common Beer Styles using Sweet Flemish Brett
These are the most popular beer styles that make use of the Sweet Flemish Brett yeast:
Saison, Brett Beer, Sour Beer & IPAs and NEIPA
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