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White Labs WLP644 Saccharomyces "Bruxellensis" Trois


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(Formerly named Brettanomyces bruxellensis trois) 

This strain, used traditionally for wild yeast-like fermentations, produces a slightly tart beer with delicate characteristics of mango and pineapple. Can also be used to produce effervescence when bottle-conditioning. This strain is availalble in PurePitch, which offers increased cell count due to our ability to concentrate the strain in its new packaging. 

Flocculation Low
Alcohol Tolerance: Medium - High (8 - 12%)

Feedback and experiences from customers. 


By: Andrew | Date: Mar 23, 2016 | Beer(s) Brewed: IPA/APA

Just a note to WLP644 users - was very excited about a recent batch, did a maris otter/citra SMaSH with WLP644. Sadly after fermentation the wort was
extremely cloudy, like a Hefe, and barely cleared at all after 3 days in the fridge. I went ahead and bottled anyway, only reading later that 644
is a low flocculator, and that "some strains take 2 weeks at 40F to completely clear." Dang. While I did not control ferm temp very well, and there
could be other factors, next time (and there will be a next time; this yeast smelled absolutely delicious after pitching), I will let it cold crash until
clear or a good approximation thereof.

Just for reference, t tasted and smelled absolutely delicious, but there was substantial yeast bite.

For any wiser than I: advice to salvage a cloudy already bottled batch beyond letting it sit in the fridge a week or two once carbed?



By: Jake P | Date: Jul 30, 2015 | Beer(s) Brewed: SMASH ales

I've brewed two SMASH beers with this yeast, one with nelson sauvin and one with motueka hops. Both were terrific beers. The yeast has tropical fruit esters to it that really complement NZ hops. The nelson sauvin version fermented at 71F and was a big tropical punch. There was nothing subtle about it but it was absolutely delicious and we drank the whole 10 gallon batch within a couple of weeks. The second brew with the motueka fermented cooler -- around 65F but quite a bit of variation because it was ambient temps in winter in a not very warm house. The tropical punch is less pronounced but definitely the defining characteristic of the beer, and the motueka hops have shifted the pineapple flavor into more of a blackberry note. Both beers fermented very cleanly, with no off flavors.

I'm planning to brew with this yeast again soon, combining the motueka and nelson sauvin hops. It's just a really fun yeast to play around with and so far has produced consistently great results.