A blend of traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. May take several (think 6) months to develop the tartness associated with Berliner Weisse brews. Do not be surprised if you experience an excess of hydrogen sulfide (rotten egg smell), it will dissipate.

Type: Ale Yeast

Minimum Attenuation: 73%

Maximum Attenuation: 80%

Flocculation: Medium

Minimum Fermentation Temperature: 68°F (18°C)

Maximum Fermentation Temperature: 72°F (21°C)

Alcohol Tolerance: Medium