Yeast Flashcards
1
Q
7
A
Matsumi, Masumi most widely used Slightly fruity aromatics, vigorous fermentation
2
Q
9
A
Koro, Kumamoto 1953 High fragrance, fruity yet clear and crisp, vigorous fermentation
3
Q
14
A
Kanazawa Prefectuaral Office 1992 AKA Kanazawa Kobo low acid, nice aromatics, pears, apples Slow ferment at low temp
4
Q
1701 M310
A
Japan Brewing Assn. AKA Meiri Kobo Usually blended for body Very, very aromatic Apple, licorice
5
Q
6
A
Aramasa, Akita
