A blend of a traditional German Weizen yeast and Lactobacillus to create a subtle, tart, drinkable beer. Can take several months to develop tart character. Perfect for traditional Berliner Weisse.

• Optimum Fermentation Temp: 68–72°F
• Flocculation: Medium
• Attenuation: 73–80%
• Alcohol Tolerance: Medium (5–10%)
• Cell Count: 100+ Billion

For best results we recommend ordering an Ice Pack with your liquid yeast.