A blend of German Weizen yeast and Lactobacillus bacteria to create a subtly tart, drinkable beer. This blend can take several months to develop tart character making it perfect for brewing a traditional Berliner Weisse.

Specifications:

• Attenuation: 73 – 80%
• Flocculation: Medium
• Temp. Range: 68 – 72 F
• Alcohol Tolerance: Medium (5 – 10%)