A belnd of one Sacch strain spiked with brux, lambicus, two Brett isolates from a Brett-famous brewery, and two Brett isolates from an “intense” Belgian source, for a funky, fruity, complex, 8-strain composition.
This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevisiae var. diastaticus, and is capable of fermenting dextrins, resulting in very high attenuation
| Strain Type | Bretts and Blends |
| Flocculation | Very Low |
| Attenuation | 78-88% |
| Temperature Range | 68–80° F (20–27° C) |
| Alcohol Tolerance | 11% |