• California V Ale yeast is a big ester producer
• This yeast showcases notes of cherry and apple which complement pale ales, blonde and brown ales.
• This strain typically leaves some residual, lager-like sulfur compounds in finished beer.
• Recent sequencing studies show that this strain belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains.
• However, this strain has been used to make ales for decades and was previously categorized as belonging to Saccharomyces cerevisiae.

Strain Type: Ale | Flocculation: Medium-High | Attenuation: 72-78%
Temperature Range: 66-70° F (19-21° C) | STA1: Negative | Alcohol Tolerance: 8-12%