LalBrew Wit™ is a relatively neutral wheat beer strain that can be used to produce a wide variety of wheat beer styles. LalBrew Wit™ produces lower levels of esters and phenols compared to traditional hefeweizen strains such as LalBrew Munich Classic™.

LalBrew Wit™ provides a baseline profile of banana and spice aromas, but leaves space for the brewer to showcase other spice additions typical of Belgian-style beers. Traditional styles brewed with this yeast include but are not limited to Belgian Witbier, American Wheat, Berliner Weisse, Gose, Hefeweizen, Dunkelweis, and Weizenbock.


  • Saccharomyces cerevisiae.
  • Moderate fermentation that can be completed in 4 days.
  • Medium to high attenuation.
  • Low flocculation.
  • Aroma and flavor is somewhat estery with banana notes.
  • Optimal temperature range: 17 to 22°C.
  • Alcohol tolerance up to 12%
  • Technical Information

  • Recommended dosage rate: 1 to 2 grams per litre.
  • Technical Data Sheet (PDF, 2 MB) 
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