Strong pineapple ester and good flocculation, so you can crop yeast and turn around beers faster.
Strong producer of pineapple esters.
Excellent fermentation efficiency.
Easy to harvest and repitch.
Balanced hop biotransformation profile (thiols and terpenes).
Can be used in IPAs, sours, and more!
How did we do it? Yeast breeding was used to combine two aromatic strains and improve flocculation and ester production through a phenomenon known as "hybrid vigor". Can be fermented warm or with a free rise, enhancing pineapple ester production. Also suited to fermenting sours.
ATTENUATION
68-76%
TEMPERATURE
18–26°C (64–79°F)
DIASTATIC
Non-diastatic
FERMENTATION RATE
High (at FG in 3-5 days)
SUITABLE BEER TYPES
Hop Forward Beers (IPA, DIPA, Pale Ale), Sours (Quick/Kettle Sours)
FLOCCULATION
High Flocculation (Easy to harvest and repitch)
ALCOHOL TOLERANCE
Medium Alcohol Tolerance (up to 10%)
PHENOLIC
Non-phenolic
BIOTRANSFORMATION
Medium Biotransformation (Terpenes and Thiols)
FLAVOUR PROFILE
Pineapple, Guava, Lemon
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