From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.

Type: Ale Yeast

Minimum Attenuation: 73%

Maximum Attenuation: 78%

Flocculation: Low

Minimum Fermentation Temperature: 68°F (20°C)

Maximum Fermentation Temperature: 75°F (24°C)

Alcohol Tolerance: High