Vermont Ale

Lab: The Yeast Bay
Attenuation: 78.5%
Flocculation: 0
Temperature Range: 66 - 70 F
Alcohol Tolerance: 0%

Isolated from a uniquely crafted double IPA out of the Northeastern United States, this yeast produces a balanced fruity ester profile of peaches and light citrus that complements any aggressively hopped beer.