LalBrew Wit formerly known as Munich Wheat Beer yeast is a relatively neutral strain which can be used to produce a wide variety of wheat beer styles. Ester and phenol production is lower than for traditional hefeweizen strains such as Munich Classic. LalBrew Wit provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian style beers.

• Beer Styles: Witbier, American Wheat Berliner Weiss, Gose, Hefeweizen, Dunkelweis, and Weizenbock
• Aroma: Fruity, Slight Banana and Clove
• Fermentation Temperature Range:63 – 72F
• Optimum Temp: 63-74 F
• Attenuation: Medium – High
• Flocculation: Low
• Alcohol Tolerance: 12% ABV