Brewing Guide page 2 - Belgian Ales | Print |

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Belgian Ales

 

Forbidden Fruit

For production of wits to classic grand cru. Phenolic profile with subdued fruitiness. Well balanced estery profile.

Flocculation: Low
Attenuation: 72-76%
Temperature Range: 63-76F, 17-24C
Alcohol Tolerance: 12% ABV

 

Belgian Ardennes

One of many great beer yeast to produce classic Belgian ales. Phenolics develop with increased fermentation temperatures, mild fruitiness and complex spicy character.

Flocculation: high
Attenuation: 72-76%
Temperature Range: 65-85° F (18-29° C)
Alcohol Tolerance: approximately 12% ABV

 

Bavarian Wheat

Top cropping hefeweizen yeast with complex flavor and aroma. Balance of banana and bubble gum esters with lichi and apple/plum esters and clove.

Flocculation: Low
Attenuation: 70-76%
Temperature Range: 64-75F, 18-24C
Alcohol Tolerance: 10% ABV

 

French Saison

Produces saison or farmhouse style biers that are highly aromatic, peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops. It is extremely attenuative but leaves an unexpected silky and rich mouthfeel.

Flocculation: Low
Attenuation: 77-83%
Temperature Range: 65-77F 18-30C
Alcohol Tolerance: ABV 12%

 

Belgian Saison

Classic farmhouse ale yeast. Spicy and complex aromatics including bubble gum. Very tart and dry on palate with mild fruit. Finishes crisp and mildly acidic. Benefits from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 sg. Fermentation will eventually finish, given time and warm temperatures.

Flocculation: Low
Attenuation: 76-80%
Temperature Range: 70-95F, 21-35C
Alcohol Tolerance: 12% ABV

 

Roeselare Ale blend

Our blend of lambic cultures produce beer with a complex, earthy profile and a distinctive pie cherry sourness. Aging up to 18 months is required for a full flavor profile and acidity to develop. This blend will produce a very dry beer due to the super-attenuative nature of the mixed cultures.

Flocculation: variable
Attenuation: 80%
Temperature Range: 65-85F 18-30C
Alcohol Tolerance: ABV 11%

 

Trappist High Gravity

Produces intense esters and phenolic characteristics with complex fruitiness. Does not produce significant amount of iso-amyl acetate (banana esters) or bubble gum esters typical of many yeast of this style. Phenol and ester production are influenced by fermentation temperatures. Phenols tend to dissipate as beer matures. This type of yeast benefits from incremental feeding of sugars during fermentation, making suitable conditions for doubles and triples to ferment to dryness. True top cropping yeast with a broad temperature range.

Flocculation: Medium-High
Attenuation: 74-78%
Temperature Range: 64-78F, 18-25C
Alcohol Tolerance: 12% ABV

 

Belgian Wheat

Estery, low phenol producing yeast from small Belgian brewery. Apple-, bubblegum- and plum-like aromas with a dry but fruity finish.

Flocculation: medium
Attenuation: 72-76%
Temperature Range: 64-74° F (18-23° C)
Alcohol Tolerance: approximately 12% ABV


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