Specialty yeast selected for the production of aromatic beers with typical phenolic character (clove and peppery notes) and rich in fruity and floral flavors. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer.
| Flocculation | Medium |
| Attenuation | 78-84% |
| Temperature Range | 64-78 F |
| Beer Styles | Belgian Witbier, German Hefeweizen, Wheat Beer |