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This strain delivers fruity notes of pineapple and mango, complemented by an earthy hay-like undertone. It’s the mildest among Brettanomyces strains used in brewing, making it perfect for secondary or co-fermentation with variable attenuation.
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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