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:
80%
Flocculation:
Variable
Optimum Fermentation Temp:
65-85 F
Alcohol Tolerance:
High (approx 11%)