This strain has more similarities to an English strain than WLP001 California Ale Yeast®. It is a big ester producer, showcasing notes of cherry and apple which compliment pale ales, blonde and brown ales. Typically leaves some residual, lager-like sulfur compounds in finished beer. Recent sequencing studies show that WLP051 belongs to Saccharomyces pastorianus species, the same hybrid species as most lager strains. However, this strain has been used to make ales for decades and was previously categorised as belonging to Saccharomyces cerevisiae.
Flocculation: Medium to High
Optimum Fermentation Temperature: 66-70°F (19-21°C)
Alcohol Tolerance: Medium-High