Species: Saccharomyces cerevisiae, Brettanomyces, & Lactobacillus blend
Profile: This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and the unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
Attenuation: 73 – 77%
Fermentation Temperature: 68 – 72°F
Alcohol Tolerance: 6% ABV