Includes a German ale strain with low ester formation and a dry, crisp finish. The Lactobacillus included produces moderate levels of acidity, and a unique Brettanomyces strain from a now defunct brewery in Berlin imparts a critical earthy characteristic that is indicative of a true Berliner Weisse. Generally requires 3-6 months of aging to fully develop flavor characteristics. Apparent attenuation: 75-77%. Flocculation: low. Optimum temp: 55°-68° F.
