The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.
- Attenuation: 85.00-85.00
- Flocculation: Low
- Alcohol Tolerance: Medium - High (8 - 12%)
- Optimum Fermentation Temperature: 70.00-85.00