Originally isolated from strong English stock beer in the early 20th century, this yeast has low-intensity Brettanomyces character and is closely related to Brettanomyces anomalus. It produces more fruity, pineapple-like aroma than flavor; the Brettanomyces flavors are more subtle than WLP650 and WLP653.

Attenuation: 70.00-85.00

Flocculation: Low

Alcohol Tolerance: Medium - High (8 - 12%)

Optimum Fermentation Temperature: 85.00-85.00