Best Practices Munich vs Munich classic - Lallemand Brewing · 2019-03-22 · Munich vs Munich...
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Munich vs Munich classic Best Practices www.lallemandbrewing.com For more information, you can reach us via email at [email protected] beer styles fLAVOR & AROMA R E D A P P L E T R O PI C A L F R U I T B A N A N A G R E E N A P P L E C L O V E A C I D P E P P E R A L C O H O L I C N E U T R A L R E D A P P L E T R O PI C A L F R U I T B A N A N A G R E E N A P P L E C L O V E A C I D P E P P E R A L C O H O L I C N E U T R A L Belgian Wit Belgian Triple Belgian blonde American Style Hefeweizen Dunkelweizen Kristalweizen Weizenbock Bavarian Weissbier 17 - 22°C (63 - 72°F) low. Skim-off yeast in open fermenters medium to high 12 %ABV tEMPERATURE RANGE fLOCCULATION aTTENUATION aLCOHOL TOLERANCE LalBrew Munich was selected in the early 2000’s as our first wheat beer yeast and exhibited mild flavors and aroma. Good performance and flexibility in terms of style were the key characteristics for choosing that strain. We especially love Munich in Gose, Berliner Weisse, American Wheat and Wit beer styles. launched LalBrew Munich Classic was in 2015 and selected in collaboration with the Doemens Institute in Germany; specifically for its ability to produce traditional Hefe style beers. The banana and clove flavors and aroma are particularly noticeable without any process modifications. This yeast makes a beautiful Hefeweizen, Weizenbock or Dunkelweizen.
Transcript of Best Practices Munich vs Munich classic - Lallemand Brewing · 2019-03-22 · Munich vs Munich...
Munich vs Munich classicBest Practices
www.lallemandbrewing.comFor more information, you can reach us via email at [email protected]
beerstyles
fLAVOR &AROMA
RED APPLE TROPIC AL FRUIT
BAN
AN
A
GR
EE
N A
PP
LE CLOVE
ACID
PEPPER
A
LCO
HO
LIC
N
EUTR
AL
RED APPLE TROPIC AL FRUIT
BAN
AN
A
GR
EE
N A
PP
LE CLOVE
ACID
PEPPER
A
LCO
HO
LIC
N
EUTR
AL
Belgian Wit Belgian Triple Belgian blondeAmerican StyleHefeweizen
Dunkelweizen KristalweizenWeizenbockBavarianWeissbier
17 - 22°C (63 - 72°F)
low. Skim-off yeast in open fermenters
medium to high
12 %ABV
tEMPERATURE RANGE
fLOCCULATION
aTTENUATION
aLCOHOL TOLERANCE
LalBrew Munich was selected in the early 2000’s as our first wheat beer yeast and exhibited mild flavors and aroma. Good performance and flexibility in terms of style were the key characteristics for choosing that strain. We especially love Munich in Gose, Berliner Weisse, American Wheat and Wit beer styles.
launchedLalBrew Munich Classic was in 2015 and selected in collaboration with the Doemens Institute in Germany; specifically for its ability to produce traditional Hefe style beers. The banana and clove flavors and aroma are particularly noticeable without any process modifications. This yeast makes a beautiful Hefeweizen, Weizenbock or Dunkelweizen.
