Beer Reviews, HomeBrew & Cocktail Recipes


Wyeast 5112 Brettanomyces bruxellensis



Yeast Type: Wild Belgian Yeast
Temp Range: 60-75 F
Alcohol Tolerance (abv): 12%
Flocculation: Medium
Attenuation: Very High
Beer Styles: Lambic, Gueuze, Sour Red Ale, Sour Brown Ale, Barrel-Aged Sour Beer
Review Type:
4/ 5

User Rating
3 total ratings


Posted June 1, 2013 by

Yeast Review

Wyeast 5112 Brettanomyces bruxellensis

A wild yeast strain isolated from a brewery in the Brussels region of Belgium. Produces classic Belgian Lambic characteristics, including earthiness. Works in conjunction with other yeasts and lactic bacteria.

Allow 3-6 months of aging to fully develop characteristics.

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