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Wyeast 5526 Brettanomyces lambicus



Yeast Type: Wild Yeast - Souring
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, Berliner Weisse
Review Type:
4/ 5

User Rating
3 total ratings


Posted June 1, 2013 by

Yeast Review

Wyeast 5526 Brettanomyces lambicus

A wild yeast strain isolated from Belgian Lambic beers. Produces sourness and classic Belgian Lambic characteristics. Works in conjunction with other yeasts and lactic bacteria.

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


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