Brettanomyces includes different species, each of which gives its own character to the beer, and each species with unique properties in function of the different stages of the fermentation. This was the base of the idea of spiking the standard used saccharomyces yeast for Troubadour Magma with 3 different species of Brettanomyces in the three fermentation phases (main fermentation, lagering and refermentation in the bottle or keg). ‘Spiking’ is the deliberate adding of organisms or substances to obtain a certain effect on a reaction or (bio) chemical process. Spiking a yeast strain in 3 different fermentation stages with 3 different Brettanomyces species is unique in the brewing world! Brettanomyces is very resistant to alcohol,
leading to more and longer fermentation of sugars, even when the regular yeast isn’t active any more.

Article number: FBB20656