A blend of a traditional German weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. Can take several months to develop tart character. Perfect for brewing traditional Berliner Weisse.
| Attenuation | 73% - 80% |
| Flocculation | Medium |
| Alcohol Tolerance | Medium (5 - 10%) |
| Optimum Fermentation Temperature | 20°C - 22°C (68°F - 72°F) |