Isolated from the brewery that revived the Witbier style, this particular yeast classically produces clove and phenolic esters. It leaves the impression of spices added to the beer such as white pepper. The yeast is top cropping and produces a very vigorous and foamy fermentation.
|Origin: Celis White / Hoegaarden||Attenuation: Mid 70's|
|Flocculation: Medium||Temp Range: 62-75|
|Alcohol Tolerance: High|
This yeast is available in commercial pitches of 1BBL or more