The vrai (“true” in French) Brettanomyces bruxellensis Trois. This infamous strain should be used for primary fermentations due to its ability to highly attenuate. It has a robust, complex sour character with aromas of pear.

WLP648 Brettanomyces bruxellensis Trois Vrai is POF+, this strain will contribute phenolic characteristics to finished products. 

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