A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
Attenuation73-80%
FlocculationMedium
Optimum Ferment Temp.68-72°F (20-22°C)
Alcohol Tolerance5-10%
