Exhibitors & Products BrauBeviale 2016
The mostly used wheat beer yeast it labels itself with a robust feature. It shows less Ester development and less dependence upon the wort air supply and normally needs no further cold break reduction.
The beer produced then has a balance of fruity and spicy flavour components. The low acetaldehyde values are as the concentration of the rest of the fermentation product highly rated.
The beer produced then has a balance of fruity and spicy flavour components. The low acetaldehyde values are as the concentration of the rest of the fermentation product highly rated.