LalBrew Munich Classic Wheat Beer Yeast - Lallemand

There are few beer aromas more instantly recognizable and universally loved than a classic Bavarian Hefeweizen: that perfect harmony of banana ester and clove phenol rising from a cloudy golden glass. Munich Classic is the yeast that makes it happen.

Perfect for these beer styles: Hefeweizen, Weissbier, Weißbier, Dunkelweizen, Weizenbock, Kristallweizen, American Hefeweizen, Bavarian-style Wheat Beer.

Selected from the prestigious Doemens Academy Culture Collection in Germany — one of the most respected brewing institutions in the world — Munich Classic carries authentic Bavarian pedigree. It produces the characteristic Reinheitsgebot-compliant flavor profile of isoamyl acetate (banana) and 4-vinyl guaiacol (clove) in a beautifully balanced ratio.

A true top-cropping yeast, Munich Classic rises vigorously to the surface during active fermentation in the traditional Bavarian style. It can be skimmed from open fermentation vessels if desired. Fermentation temperature has a significant effect on the ester-to-phenol ratio: ferment cooler (17-18°C) for more banana character or warmer (21-22°C) to emphasize clove and spice notes. Experiment to find your preferred balance.

Low flocculation leaves the classic haze typical of unfiltered Weissbier. For a Kristallweizen, simply cold-crash and fine after fermentation. Munich Classic is the definitive choice for anyone serious about brewing authentic German wheat beer styles at home or in a craft brewery.