A true top cropping yeast with low ester formation and a broad temperature range. Fermentation at higher temperatures may produce mild fruitiness. This powdery strain results in yeast that remains in suspension post fermentation. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Origin: 
Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68° F (13-20° C)
Alcohol Tolerance: approximately 11% ABV

Styles:
   American Wheat or Rye Beer
   Berliner Weisse
   Bière de Garde
   Düsseldorf Altbier
   Kölsch
   Northern German Altbier