Probably the most well known strain for producing classic stouts, this is a popular choice for many dark beers and high gravity beers.

Fruit and complex esters will increase when fermentation temperatures are above 64°F.
Probably the most well known strain for producing classic stouts, this is a popular choice for many dark beers and high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F.