A true top cropping strain, the German Ale yeast ferments across a broad temperature range and with low ester formation range, although fermentation at higher temperatures may produce mild fruitiness. Due to the strains powdery nature, the yeast will remain in suspension post fermentation. Beers mature rapidly even following cold fermentation. The strain produces low or no detectable amounts of diacetyl.
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
For the production of German Altbiers, the yeast ferments extremely cleanly especially between 55 – 60F F range. A lagering period of 1 – 2 months at temperatures between 40 and 50 F improves malt flavor profile. As an alternative to the Kolsch strain, the yeast produces an extremely clean version of the style, including less production of zesty fruitiness in the finished beer. Due to the clean, neutral malt based flavor profile, the 1007 produces tasty fruit beers, especially with Strawberries and Peaches.