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This blend includes a German ale strain with low ester formation and a dry, crisp finish. TheÂ LactobacillusÂ included produces moderate levels of acidity. The uniqueÂ BrettanomycesÂ strain imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. When this blend is used, expect a slow start to fermentation as the yeast and bacteria in the blend is balanced to allow proper acid production. It generally requires 3-6 months of aging to fully develop flavor characteristics. Use this blend with worts containing extremely low hopping rates.