A yeast strain recommended for brewing of Abbey and Trappist style Belgian ales. Fermentation is fast, with production of subtle and well-balanced character. As the Abbey and Trappist styles are known for moderate body and fairly subtle yeast flavours, this yeast has only moderately high attenuation and will not produce the thin body and flavour bomb of some other Belgian yeast styles. It is alcohol tolerant up to around 11% ABV, beyond which a different yeast strain may be needed.

Fermentation Temperature: 12 – 25°C

Recommended Range: 15 – 20°C

Typical Attenuation: 82%

Flocculation: High