13191-PC Berliner Weisse Blend
S. cerevisiae, Brettanomyces, Lactobacillus
This blend includes a German ale strain with low ester formation and a dry, crisp finish. Lactobacillus produces moderate levels of acidity, and the unique Brettanomyces strain imports a critical earthy characteristic that is indicative of a true Berliner Weisse. Use with extremely low hopping rates.
- Flocculation: Low
- Attenuation: 73-77%
- Temperature Range: 68-72 °F
- ABV: 6%
- Styles: Berliner Weisse, Lambic, Gueuze, Fruit Lambic, Flanders Red Ale, Gose, Wild Specialty Beer