A widely-used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel, and spice additions typical of Wits.
Beer Styles: White IPA, Witbier
Apparent ABV Tolerance: 12% Flocculation: Low Apparent Attenuation: 72-76% Temperature Range: 63-76° F (17-24° C)