Ireland’s storied stout is thought to be balanced by this dry, crisp, lightly fruity, versatile and powerful
strain. The Irish Ale strain is a good fermenter with reliable, average flocculation and a hint of fruit at the
lowest recommended temps, which increases in complexity at higher temps (64° F and higher (>18°C)). Some diacetyl possible. Successful in dark and high gravity beers. Sláinte!