Brettanomyces lambicus by Wyeast 5526

Brettanomyces lambicus | Wyeast 5526 Yeast High-Intensity Brett Strain for Deep Funk and Classic Lambic Character Wyeast 5526 Brettanomyces lambicus is a powerful wild yeast strain that produces a pronounced “Brett character” featuring intense barnyard funk, horse blanket, and phenolic complexity. It is also known for its ability to generate high levels of esters, contributing bold tropical fruit notes like pineapple and mango when aged under the right conditions. Compared to Brettanomyces bruxellensis, this strain produces more aggressive flavors and acidity, making it ideal for Belgian lambic, gueuze, American wild ales, and sour blending projects. Unlike traditional ale yeasts, Brettanomyces lambicus thrives during extended aging, slowly breaking down complex sugars and polysaccharides that Saccharomyces leaves behind. It is most commonly used during secondary fermentation and will continue to evolve over months or years, making it an essential tool for brewers aiming to build depth