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Grand Cru Test

Our take on Belgian classics – witbiers!
Citrus, stone fruit and light, floral aromas are well balanced with elegant phenols. Medium attenuator that creates rich in flavor experience whlist well structured body of a beer. Sulfur can be produced, but will dissipate with conditioning.

Key characteristics

Attenuation

60-75%
18-24°C

Temperature

Low

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.

12%

Alcohol tolerance

Pineapple, stone fruit, floral, white pepper, clove/nutmeg, banana

flaVour profile

Witbier

Best for

Yes

Phenolic

No

Diastatic

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Yeast calculator




The pitch size you will need:  hl

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