Known as “Conan”, this strain was brought from a brewery in England to Vermont some time ago and has been used to brew the definitive beer of New England IPA since then. It boosts peach, apricot and pineapple notes in finished beer which complement very well with modern hop characters. A diacetyl rest is recommended for this strain if fermented in the lower temperature range.

Strain Type: Ale

Recommended Fermentation Temp: 18-22C (65-72F)

Attenuation: 72-80%

Flocculation: Low to Medium

Alcohol Tolerance: 11%