M21 produces the citrusy, spicy, softly hazy character of Belgian witbier. It pairs naturally with the traditional wit additions of coriander and dried orange peel, complementing rather than competing with those flavours. This yeast is meant to stay hazy — very low flocculation is a characteristic of the strain, not a problem.

Best suited to: Belgian Witbier (Bière Blanche), American Wheat Beer with character, light Belgian ales.

Fermentation parameters:

• Temperature: 17–23°C
• Attenuation: Medium-High (70–75%)
• Flocculation: Very Low (permanent haze expected)
• Alcohol tolerance: up to 12% ABV
• Pitching rate: 1 sachet per 23L at standard gravity

Flavour contribution: Citrus, light spice, soft banana — a gentler, more citrus-forward profile than M20 Bavarian Wheat, which leads with banana and clove. Same wheat beer family, distinctly different character.

Do not fine or filter a witbier made with M21 — the haze carries the flavour. Swirl the bottle before pouring, which is traditional for the style.

Choose M21 over M20 when the recipe is Belgian witbier rather than German hefeweizen. M20 gives banana and clove; M21 gives citrus and spice.

Storage: Keep refrigerated. Once opened, reseal and use within 7 days.