The wort produced (approximately 6 litres in each case) was pitched with Saccharomyces
uvarum, supplied by a local brewery at 11°C (pitching rate; 3 g fresh weight per litre of wort)
after propagating the yeast in yeast-extract dextrose broth.” The green beer was lagered for 21
days at 5°C in a thermostat-refrigerator for maturing after a 5 day primary fermentation.