A classic Bavarian workhorse, well known for its undisputably malty profile with low diacetyl or sulfur production.
Aroma and flavour-wise expect crisp, clean with bready notes.
Key characteristics
Attenuation
69-74%
8-11°C
Temperature
Medium
Sociability index
Yeast are living organisms, and like some other organisms they may "like or dislike" to aggregate together, hence we prefer to call the flocculation phenomenon as socialability index.
9%
Alcohol tolerance
Clean, crisp, low-Sulfur, malty
flaVour profile
Helles, Octoberfest, Dunkel, Märzen
Best for
Non-phenolic
Phenolic
Non-diastatic
Diastatic
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