Wild yeast isolated from brewery cultures in the Brussels region of Belgium. Produces the classic sweaty horse character indigenous to beers of the region: gueuze, lambics, sour browns. Ferments best in worts with lower pH after primary fermentaion has begun. This strain is generally used in conjunction with S. Cerevisiae as well as other wild yeast and lactic bacteria. Produces some acidity and may form a pellicle in bottles or casks. Generally requires 3-6 months aging for flavor to fully develop. Flocculation: medium, apparent attenuation: low, 60-75 deg. F. 100 ml pack is sufficient for 5 gallons of beer.