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.

Styles: Belgian Specialty Ale, Witbier

Attenuation:
72-76%
Flocculation:
Low
Optimum Fermentation Temp:
63-76 F
Alcohol Tolerance:
High (approx 12%)