Isolated from a Belgian-inspired brewery in the Northeastern United States, this strain is the second single strain Brettanomyces isolate we are releasing all on its own as a single strain.
Isolate TYB207 is literally the 207th isolate of yeast/bacteria that has made it through primary fermentation trials, was assigned an isolate number and carried into larger scale fermentation evaluation since our conception in 2013. Sequencing results revealed it's Brettanomyces bruxellensis.
This isolate exhibits good attenuation, and produces a moderate acidic-like character and an ester profile the combination of which produces a character reminiscent of sweet tarts. It's a fruity, funky tartness that's refreshing and crisp. This strain is well-suited for primary and secondary fermentation. We recommend co-fermentation with any of our Belgian/Saison/Farmhouse cultures, and we've had particular success using along side ourNortheastern Abbey and Saison Blend.
|Alcohol Tolerance||ABV 15%|
|Flocculation||Low - Medium|
|Liquid / Dry||Liquid Yeast|
|Fermentation Temperature||22 - 28°C|
|Attenuation||80 - 82%|
|Storage instructions||in cooler|
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