I've been reading up on WLP648, but can't determine if this yeast will develop a sour beer on its own or if it requires something else to become properly sour aside from 3-6 months.

I've read some contradictions, so wanted to confirm what to expect in terms of sourness from this yeast. My goal is to brew a proper sour beer, similar to a Geuze.

1 Answer 1


I had a look at the Milk the Funk Wiki: http://www.milkthefunk.com/wiki/Brettanomyces#Wyeast

The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

To answer your question: yes, it sours your beer.

  • Will the Brett also make it dry, or is this when adding it to secondary or bottle?
    – Martin
    Commented Nov 10, 2018 at 21:37
  • Typically Brett strains produce dry beers. Careful adding it to bottles with priming sugar as the Brett may be able to ferment some additional sugar left behind by Sacc. yeasts. There could be the potential for bottle bombs.
    – Kingfisher
    Commented Jun 19, 2019 at 17:38

Your Answer

By clicking “Post Your Answer”, you agree to our terms of service and acknowledge you have read our privacy policy.

Not the answer you're looking for? Browse other questions tagged or ask your own question.