Details
A blend of a traditional German Wiezen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.
Additional Information
| Manufacturer | White Labs |
|---|---|
| Yeast Format | Liquid |
| Yeast Type | Sour Ale & Bacteria |
| Yeast Origin/Influence | Germany/Czech Rep. |
| Max Fermenting Temp | 72 |
| Flocculation | Medium |
| Min Attenuation % | 73 |
| Max Attenuation % | 80 |
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