Brettanomyces lambicus by Wyeast 5526

Description

Brettanomyces lambicus by Wyeast 5526 is a wild yeast strain isolated from Belgian lambic beers. It is known for producing a pie cherry-like flavor and sourness along with a distinct “Brett” character. This yeast is capable of creating a pellicle in bottles or casks and is best used in conjunction with other yeast and lactic bacteria to produce the classic Belgian character. It generally requires 3-6 months of aging to fully develop its flavor characteristics. The strain is known by its old nomenclature, Brettanomyces lambicus, while rapid PCR analysis confirms that genetically it is Brettanomyces bruxellensis. However, it remains known as B. lambicus due to the name’s historical relevance and unique profile.

Key characteristics of this yeast strain include:
– Flocculation: Medium
– Apparent Attenuation: 78 – 84%
– Apparent ABV Tolerance: 12%
– Optimal Temperature Range: 60-75°F (16-24°C).

Brettanomyces lambicus is commonly used in brewing styles such as Lambic, Berliner Weisse, Flanders Red Ale, Gueuze, and other sour beers.