Fermentation can be completed in 4 days above 17°C (63°F).
Medium to high attenuation and high alcohol tolerance.
Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.
Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.
Complex aroma and flavors may include peppery, fruity, banana, clovey, alcoholic, sweet and fruity. Does not display undesirable odors when properly handled.