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Strain: 3191-PC

Berliner Weisse Blend

Species: Saccharomyces cerevisiae, Brettanomyces, Lactobacillus

Profile: This blend includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and the unique Brettanomyces 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.

Used in:

Wild & Sour
Wild & Sour
  • Flocculation
    Low
  • Apparent Attenuation
    73 - 77%
  • Apparent ABV Tolerance
    6%
  • Temperature Range
    68-72°F (20-22°C)

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