Vermont Ale - Escarpment Labs

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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