One Brett-famous Colorado brewery strain, plus two strains that were formerly classified as Brett (but are now known to be Saccharomyces), result in huge tropical fruit aromas that mingle well with fruity aroma hops. Note that aroma intensity fades a bit during conditioning. Brett Blend #1: Where Da Funk? has a wide temperature range, finishes very dry, and leaves neither much funk nor much body (consider adding flaked oats for body). Mild funk level and low acidity is consistent even with extended aging
This strain tests positive for the?STA1?gene, an indicator of?Saccharomyces cerevisiae?var.?diastaticus,?and?is capable of fermenting dextrins, resulting in very high attenuation.
Strain Type Bretts and Blends
Flocculation Very Low
Temperature Range 68?80? F (20?27? C)
Alcohol Tolerance 11%