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Forbidden Fruit produces beers that sounds just like its name: fruity, slightly dry and tart, and of course, extremely desirable (just like forbidden fruit!) Fruity esters balance seamlessly with spicy phenols in beers utilizing this yeast strain. These characteristics can lend well to additions of coriander and orange peel, as as such it is a wonderful choice when making traditional witbiers, as well as Grand Cru. It has been noted that this yeast produces an "old sock" smell during fermentation that goes away with time, leaving what has been has been characterized as a traditional witbier aroma. This yeast tends to lend some Belgian, fruity notes that can be strong and dominant, yet are appropriate for the style. Low flocculation means a longer conditioning phase can help with clarity.


We include complimentary ice packs with ALL liquid yeast orders (if required), but cannot guarantee that the ice packs will stay cold during transit, and thus the yeast can potentially be exposed to hot temperatures. We highly recommend ordering dry yeast during the hot summer months or if you are ordering from a warmer climate. Many times during the winter an ice pack is not needed so we make the determination based on current temperatures and the destination!

Yeast Specifications

Temperature Range: 63-76 F (17-24 C)
Flocculation: Low
Cell Count: 100 Billion
Attenuation: 72-76%
Alcohol Tolerance: 12% ABV
Typical Styles: Belgian Specialty Ale, Witbier.

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