A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

Platinum-jäst, dvs bara tillfälligt tillgänglig.

förjäsbarhet: 73-80%
alkoholtolerans: 5-10%
flockning: medel
jästemperatur: 20-22°C