A high-character ale yeast that produces hop-accentuating fruity esters, supporting stone fruit and citrus character.
KEY CHARACTERISTICS
ATTENUATION
73–83%
TEMPERATURE
19–22°C (66–72°F)
DIASTATIC
No
FERMENTATION RATE
Medium
SUITABLE BEER TYPES
Modern fruity hop-forward styles and English ales
FLOCCULATION
Medium
ALCOHOL TOLERANCE
High
PHENOLIC
No
BIOTRANSFORMATION
High
FLAVOUR DESCRIPTION
Apricot, Citrus, Lemongrass