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The mildest on the Brettanomyces funkiness spectrum, Brettanomyces claussenii presents more of a leathery earthiness and some pineapple—both characteristics that are contributed in large part by the aroma alone. It does its best work as a secondary yeast.
Flocculation
Low
Attenuation
85-100%
Temperature Range
68–85° F (20–29° C)
Alcohol Tolerance
10%
