Suitable for many European-style beers including lagers, pilsners, Helles, Munich Dunkel, Rauchbier and more.

A bottom-fermenting yeast suitable for most lager styles. Promotes less sulfur production than other lager strains, as well as a fuller, more rounded malt character with well-promoted hop flavours.

Technical Characteristics

Strain Classification Sacchoromyces cerevisiae
Recommended Temperature Range 45-57°F (8-14°C)
Attenuation 75-80%
Flocculation Rate Medium
Compaction Medium
Viable Yeast Cells 50 billion cells per 10g package
Dry Weight 93-96%
Wild Yeast <1 per million cells
Total Bacteria <1 per million cells
GMO Status GMO free

Observable Traits

Aroma Chacteristics

A superlative lager strain that is robust with a light sulfur aroma, expresses hop character well and promotes malt complexity.

Flavour/Mouthfeel Characteristics

Lightly acidic, this yeast creates an extremely drinkable lager with less sulfur character than the usual strains.

Higher Alcohol Beers

This yeast does well at higher gravities, having a good attenuation range; high alcohol beers do not tend to be too sweet.

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