From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
- Attenuation: 78.00-85.00
- Flocculation: Medium
- Optimum Fermentation Temperature: 66.00-72.00
- Alcohol Tolerance: High (10 - 15%)