Blended culture used to produce the classic beer styles of the West Flanders region of Belgium. A proprietary blend of Saccharomyces and Brettanomyces yeasts with Lactobacillus and Pediococcus bacteria, this culture creates a more complex, dark stone fruit characteristic than WLP655.
*We receive weekly shipments direct from White Labs every Wednesday* **Back-orders placed by end of day Monday will be received on Friday**
Availability: Vault Attenuation: 80 - 85% Flocculation: Medium to Low Alcohol Tolerance: Medium to High (8 - 12%) Optimal Fermentation Temperature: 68 - 80°F
