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Strong pineapple ester and good flocculation, so you can crop yeast and turn around beers faster.

  • Strong producer of pineapple esters. 
  • Excellent fermentation efficiency.
     
  • Easy to harvest and repitch.
  • Balanced hop biotransformation profile (thiols and terpenes).
  • Can be used in IPAs, sours, and more! 

How did we do it? Yeast breeding was used to combine two aromatic strains and improve flocculation and ester production through a phenomenon known as "hybrid vigor". Can be fermented warm or with a free rise, enhancing pineapple ester production. Also suited to fermenting sours.

See our Technical Datasheet for more information. 

Regular pitch sizes are based on our standard pitch rates. Are you looking for a custom pitch rate? Not sure how much yeast to order? Contact us for assistance.
Key Characteristics
Standard Supply Rate

10 Million cells / mL

Attenuation

68-76%

Temperature

18–26°C (64–79°F)

Diastatic

Non-diastatic

Fermentation Rate

High (at FG in 3-5 days)

Suitable Beer Types

Hop Forward Beers (IPA, DIPA, Pale Ale), Sours (Quick/Kettle Sours)

Flocculation

High Flocculation (Easy to harvest and repitch)

Alcohol Tolerance

Medium Alcohol Tolerance (up to 10%)

Phenolic

Non-phenolic

Biotransformation

Medium Biotransformation (Terpenes and Thiols)

Flavour Profile

Pineapple, Guava, Lemon

Standard Supply Rate

Our standard supply rate per single pitch. If you prefer a different rate, we can work with you to determine the optimal amount of yeast for your target recipe.

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Profile

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.