Beersel Brettanomyces Blend

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beersel1.jpg

Beersel Brettanomyces Blend

9.50

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. 

 

Temperature: 70 - 80 ºF  

Attenuation: 82%-85%

Flocculation:  Medium-Low

 

Award Winning Recipes:

Askers Flanders Red - 1st place; Oslo Brewing Championship (2016) 

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