A yeast isolated from Australia in the early 1900s, it is a clean fermenting strain well suited for many American and English beer styles. Renowned Australian homebrewer, Peter Symon, researched this strain for his book Bronzed Brews and asked White Labs to acquire it from a yeast bank in London, England. This historic strain was used in Australia because of its ability to ferment well in the Australian climate and Australian cane sugar.