A strong fermenter popularly referred to as the “Conan.” This strain is thought to originate from an often-hunted, soaringly-rated Vermont beer. Its peach, apricot, and pineapple notes are steroids for hops, complementing in particular modern fruity hop profiles, like in the hot-topic New England IPA. May produce some diacetyl.
| Attenuation | 72% - 80% |
| Flocculation | Medium to Low |
| Alcohol Tolerance | up to 11% |
| Optimum Fermentation Temperature | 18°C - 22°C (65°F - 72°F) |