German Ale

True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.

Yeast Characteristics

Styles:
American Wheat or Rye Beer
Berliner Weisse
Bière de Garde
Düsseldorf Altbier
Kölsch
Northern German Altbier

Flocculation: low
Attenuation: 73-77%
Temperature Range: 55-68° F
Alcohol Tolerance: approximately 11% ABV