Species: Saccharomyces cerevisiae
Profile: A widely used and alcohol tolerant Abbey style yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.
Belgian strong-ale recipe alternatives. Abbey, tripel and strong-ale strains produce different ester/spice profiles; match the desired style and alcohol tolerance. Compare attenuation, fermentation temperature, alcohol tolerance and the package pitching guidance before switching; these are recipe alternatives, not a claim that the cultures are identical.
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