Brewer’s yeast providing fruity and phenolic character, varying with the fermentation conditions. Produces well-attenuated beers and it is ideal for wheat base beers, such as Belgian and German Styles (Ex. Wit Beers and Weizen Beers). Produces typical phenolic notes of wheat beers. Allows to brew beer with a high drinkability profile and presents a very good ability to suspend during fermentation.Ingredients: Yeast ( Saccharomyces cerevisiae var. Diastaticus ), emulsifier E491

Specialty yeast selected for the production of aromatic beers with typical phenolic character (clove and peppery notes) and rich in fruity and floral flavors. Suitable for a great variety of wheat-base beers and fruity-spicy oriented styles. Yeast with a medium sedimentation: forms no clumps but a powdery haze when re suspended in the beer. Dosage/Temperature50 to 80 g/hL (0.07 – 0.11 oz/gal) at ideally 18°C – 26°C (64.4°F – 78.8°F).Usage1. Direct pitching:Direct pitch in the fermentor at fermentation temperature at 20°C – 32°C (68.0°F – 89.6°F).2. With prior rehydration:o Sprinkle the yeast in 10 times its volume of water or wort at 20°C – 28 °C (68.0°F – 82.4°F).o Leave to rest 15 to 30 minuteso Gently stiro Pitch in the fermentorWeight: 11,5gIngredients: Yeast (Saccharomyces cerevisiae POF+), Emulsifier: sorbitan monostearate (E/INS 491)