We call it the White Witch for its mysterious and deceptive magic. The strain turned out to be a Saccharomyces cerevisiae × Saccharomyces uvarum hybrid, with substantial contributions from Saccharomyces eubayanus as well. The ‘Muri’ strain behaves very differently from other Kveik strains, finishing bone dry (thanks to being diastatic) and producing phenolic character and some heavy spice notes of clove and allspice. Faint hints of banana can be expected due to its origins potentially being from Hefeweizen mutations. Think Belgian Blond or mix-culture using Brett for a nice addition to the soup or for blending stock.
|Temp Range:||70 - 100+ F|
*INIS-442 White Witch has been identified using polymerase chain reaction (PCR) to contain the glucoamylase gene (STA1), which can be an indicator of S. cerevisiae var. diastaticus. As such, INIS-442 has the ability to utilize some dextrins which are unfermentable to most species of S. cerevisiae, and thus achieve a very high level of attenuation. However, INIS-442 is not considered a contaminant and will not over attenuate finished beer when a high level of attenuation is expected.