A classic strain used for secondary fermentation in Belgian-style beers such as lambics. It creates a medium-intensity, earth-forward character in finished beer. A historic brewery in Belgium uses this yeast in secondary fermentation and bottling to produce the signature flavor of its beer.
Suggested to keep wort under 5-10 IBUs. Recommended usage is below 107°F (40°C).
| Attenuation | N/A% - N/A% |
| Flocculation | Low |
| Alcohol Tolerance | Medium to High (8-12%) |
| Fermentation Temperature | 85° - 85° F 30° - 30° C |