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.

Attenuation

Mid 70's

Flocculation

Very Low

Temperature Range

60 - 72 F

Alcohol TOlerance

Very Low