Beersel Brettanomyces Blend

Stats

  • Laboratory The Yeast Bay
  • Product
  • Temperature 66 – 72
  • Attenuation 78.0% – 85.0%

Description

This blend combines Brettanomyces strains isolated from a lambic produced in the Beersel area in the Belgian province of Flemish Brabant. All of the strains in this blend provide a balanced profile of fruitiness and funkiness. This blend tends to be a quick starter and forms a nice pellicle. The resulting beer is balanced with a bright and crisp finish.

Recipes Browse Beersel Brettanomyces Blend Recipes

  1. Sour Rye American American Wheat or Rye Beer

    1.055 OG

    1.010 FG

    29 IBU

    5.9% ABV

    All Grain

  2. Wild APA American Pale Ale

    1.048 OG

    1.009 FG

    31 IBU

    5.2% ABV

    All Grain

  3. Coffee Berliner 3 Gallon Gueuze

    1.028 OG

    1.004 FG

    0 IBU

    3.2% ABV

    All Grain

  4. Satsuma Sauerweizen (54g) 12/15/16 Berliner Weisse

    1.040 OG

    1.000 FG

    0 IBU

    5.3% ABV

    All Grain

    by brewLAB
  5. Common Bit O'Funk California Common Beer

    1.054 OG

    1.010 FG

    35 IBU

    5.7% ABV

    Partial Mash

  6. stout21 Wood-Aged Beer

    1.206 OG

    1.038 FG

    19 IBU

    22.0% ABV

    All Grain

    by mr_road
  7. It's a Trapp! Belgian Specialty Ale

    1.065 OG

    1.012 FG

    60 IBU

    7.0% ABV

    All Grain

    by rinaldi
  8. Saison Gris Saison

    1.035 OG

    1.003 FG

    19 IBU

    4.1% ABV

    All Grain

  9. Funky IPA American IPA

    1.060 OG

    1.011 FG

    51 IBU

    6.5% ABV

    All Grain

  10. Twin Suns Brett Bomb Pluot Cider Fruit Beer

    1.033 OG

    1.006 FG

    0 IBU

    3.6% ABV

    All Grain

  11. Spontaneous pasta beer Gueuze

    1.056 OG

    1.010 FG

    25 IBU

    6.0% ABV

    All Grain

  12. Adroit/Telegraph Wild Beer Specialty Beer

    1.126 OG

    1.023 FG

    0 IBU

    13.5% ABV

    All Grain