From Staffordshire, England. Fermentation gives a mild, but complex, estery character. Ferments strong and dry. Good for high gravity beers. Best for all English style ales, including bitters, milds, ESBs, porters, stouts, and barley wines.

Attenuation: 70-75%

Flocculation: Medium

Optimum Ferm. Temp: 67º-70º