Witbier yeast from the original Witbier brewer in Belgium. Spicy and phenolic, with a nice estery finish. Great for witbier, Grand Cru-style wit and specialty beers.

 

Origin:                   Belgium
Temperature: 17-24 ºC (63-76 ºF)
Attenuation: 70-77%
Oxygenation: high
Flocculation: low
Styles: Belgian Styles, mainly Belgian Wit and Grand-Cru, but does well in Blonde, Belgian Tripel and Specialty