A great strain for hop biotransformation, with stone fruit and citrus character.
We think that Vermont pairs really well with hops like Simcoe and Citra, helping to release stone fruit and citrus aromas. Works great in NEIPAs as well as English ales.
| Attenuation | 73% - 83% |
| Flocculation | Medium |
| Fermentation Temp | 66° - 72° F |
| Alcohol Tolerance | High |
| Biotransformation | High (Thiol Favoring) |
| Profile | Apricot, Citrus, Lemongrass |
| Suggested Styles | NEIPA, American IPA, Pale American Ale |
