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W362 Saccharomyces cerevisiae, top-fermented wheat beer yeast
The resulting beers have a pronounced, pleasantly fruity and estery overall aroma. Technological influences can effectively control the ratio of 4-VG to isoamyl acetate.
- good ester formation
- good 4-VG education
- normal formation of higher alcohols
- good fermentation activity
- normal settling behaviour
- very good diacetyl reduction
- high AV° (approx. 82%)
Fermentation temperature: 16-23°C, (recommended: 18-20°C)