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A blend of Brettanomyces strains. This blend is highly attenuative but tends to ferment about ½ as fast as a typical ale strain.
A blend of Brettanomyces yeast that produces stone fruit esters and a hint of barnyard. Creates a moderate amount of acid that adds a tart complexity to the brew. Use GB156 in a primary if fermented for 2-3 weeks or for conditioning a fermented beer during aging.