Probable Origin: Dublin, Ireland. Commercial examples may include: Guinness, Beamish Stout, and Murphy's Stout.

Unique properties:  This versatile yeast ferments extremely well in dark worts. It is a good choice for most high gravity beers. Beers fermented in the lower temperature range produce a dry, crisp profile with subtle fruitiness. Fruit and complex esters will increase when fermentation temperatures are above 64°F (18°C).

Origin:
Flocculation: Medium
Attenuation: 71-75%
Temperature Range: 62-72F, 16-22C
Alcohol Tolerance: 12% ABV

Styles:
   American Barleywine
   Baltic Porter
   Dry Stout
   Foreign Extra Stout
   Imperial IPA
   Irish Red Ale
   Oatmeal Stout
   Other Smoked Beer
   Robust Porter
   Scottish Export 80/-
   Scottish Heavy 70/-
   Scottish Light 60/-
   Spice, Herb, or Vegetable Beer
   Strong Scotch Ale
   Sweet Stout
   Wood-Aged Beer