Sourced from a Belgian monastery, this strain is ideal for Belgian quads, tripels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.
| Attenuation | 75% - 80% |
| Flocculation | Low to Medium |
| Alcohol Tolerance | High (10-15%) |
| Fermentation Temperature | 65° - 72° F 18° - 22° C |
| STA1 | Negative |
Substitutions:
- Wyeast WY1214 Belgian Ale Yeast