Profile:This blend includes a German ale strain with low ester formation and a dry, crisp finish. TheLactobacillusincluded produces moderate levels of acidity, and the uniqueBrettanomycesstrain 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.

Specifications:

• Attenuation: 73 – 77%
• Flocculation: Low
• Temp. Range: 68 – 72 F
• Alcohol Tolerance: 6%