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This yeast offers a high intensity of the traditional Brettanomyces characters found in Lambic style (horsey, smoky, spicy and cherry-pie flavors and aromas), that are complimentary to darker malt beers or red wine barrel aged examples.
Yeast are living organisms, and like some other organisms they may "like or dislike" to aggregate together, hence we prefer to call the flocculation phenomenon as socialability index.
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