Belgian Witnier Yeast: Produces a complex flavor profile with a spicy phenolic character and low ester production. Phenols tend to dominate other flacors and dissipate with age. Ferments fairly dry with a finish that compliments malted and unmalted wheat and oats. Sometimes used in conjunction with lactic acid bacteria to produce a sharper finish. This strain is a true top cropping yeast requiring full fermenter headspace of 33%.
Temperature Range: 62-75¡F
Alcohol Tolerance: 11-12%
Beer Styles: Witbier Beligan Dubble and Tripel
|Attenuation||High 10 - 15 %|
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