Probable origin: Cologne, Germany
Beer Styles: Traditional American use - Kölsch, Fruit beers, Light pseudo lagers
Commercial examples may include: Kess, Paffgen, Muhlen
Unique properties: True top cropping yeast similar to Alt strains. Produces slightly more fruity/winey characteristics. Fruitiness increases with temperature increase. Low or no detectable diacetyl production. Also ferments well at cold 55-60° F range, (13-16° C). Used to produce quick conditioning pseudo lager beers. Poor flocculating yeast requires filtration to produce bright beers or additional settling time.
Flocculation - low; apparent attenuation 73-77%. Optimum fermentation temperature: 56-70° F, 13-21° C
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