Specials

3463 Forbidden Fruit April 2012

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A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.

Origin:
Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV
 

Styles:
   Belgian Specialty Ale
   Witbier
 


 



 


 



 


 



 


 



 


 





 



 



 



 



 


 



 

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