MIP-001 Pichia kluyveri
This yeast was isolated from New Zealand wine. It produces more esters than just about any other yeast. The aroma is varied and contains notes of burnt orange peel, banana, rubber, and light fruits. The strain is commonly found in wine, chicha, and spontaneous sour beers. It is only alcohol tolerant to 4-5% ABV and should be used in combination with other yeast.
60 - 72 F