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.
- Source: White Labs
- Strain: WLP630
- Flocculation Medium
| Average | Range | |
|---|---|---|
| Attenuation | 76.5% | |
| Temp range | 70° | |
| Tolerance | 10% ABV |