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.
Type: Ale Yeast
Minimum Attenuation: 78%
Maximum Attenuation: 85%
Minimum Fermentation Temperature: 66°F (19°C)
Maximum Fermentation Temperature: 72°F (22°C)
Alcohol Tolerance: High