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%

Flocculation: Medium

Minimum Fermentation Temperature: 66°F (19°C)

Maximum Fermentation Temperature: 72°F (22°C)

Alcohol Tolerance: High