This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included, produces moderate levels of acidity. The unique Brettanomyces strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.
| Brand | Wyeast |
| Beer Styles | Gose, Berliner Weisse |
| Alcohol Tolerance | 6% ABV |
| Attenuation | 73-77% |
| Flocculation | Low |
| Cell Count | 100 Billion |
| Temperature Range | 68-72F |