ECY30 Brett Naardenesis

Article number: ecy30
Availability: Out of stock

An intriguing species of Brett that may create acetic acid with a mousy-tainted flavor, but after fermentation and aging (approximately 6 months) intense esters of strawberry, honey, ripe fruit with a tart, citrus acidity. The isolate was first found as a soft drink contaminant.
Type: Ale YeastMinimum Attenuation: n/aMaximum Attenuation: n/aFlocculation: LowMinimum Fermentation Temperature: 60°F (16°C)Maximum Fermentation Temperature: 72°F (22°C)Alcohol Tolerance: n/a

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