Produces some Brett Barnyard funk plus stone fruit and cherry-like esters. This Strain also produces a moderate amount of acid that adds a tart complexity to the brew. Recommended for Lambic and Sour Beers, particularly of the Flanders Red and Brown tradition. This yeast is highly attenuative but tends to ferment about ½ as fast as a typical ale strain. Although it attenuates faster than GB001 Brussels Bruxellensis, it is typically best used in combination with faster fermenting yeast in the primary or added to the secondary to add complexity while aging.