A strong fermenter popularly referred to as the "Conan." This strain is thought to originate from an often-hunted, soaringly-rated Vermont beer. Its peach, apricot, and pineapple notes are steroids for hops, complementing in particular modern fruity hop profiles, like in the hot-topic New England IPA. May produce some diacetyl.

• Flocculation: Medium Low
• Attenuation: 72-80 percent
• Temperature Range: 65-72 F
• Alcohol Tolerance
• 11 percent ABV