A Brettanomyces anomalus strain from a ~40 year old bottle of Hochschule Berliner Weisse. Works well in traditional style Berliners, and anywhere subtle, refined Brett character is desired. The fruit profile tends toward citrus and white wine.
Temperature: 18-24°C (64-75°F)
Fermentation Rate: Very Low
Beer Types: Traditional Berliners, subtly funky beers
Alcohol Tolerance: High
Biotransformation: No data
Flavour Description: Citrus, White Wine, Subtle Funk