A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.
Temperature Range: 63-76° F (17-24° C)
Alcohol Tolerance: 12% ABV
Belgian Specialty Ale