About This

• Classified as Saccharomyces cerevisiae, a top fermenting yeast.
• AROMA: Relatively neutral at high temperatures, slight orange and citrus notes
• BEER STYLES: Norwegian farmhouse ales, fastfermented neutral ales
• FERMENTATION RANGE: 25 - 40°C (77 - 104°F) - Optimal: 35 - 40°C (95 - 104°F)
• ATTENUATION: medium to high / FLOCCULATION: very high / 12% ABV