A unique Saccharomyces strain formerly classified as Brettanomyces that produces delicate, tart, tropical, mango and pineapple fruit characteristics.
| Attenuation | 85%+ |
| Flocculation | Low |
| ABV Tolerance | up to 10% |
| Optimum Fermentation Temperature | 24°C - 29.5°C (75°F - 85°F) |