strain family
Belgian ale yeast
Highly attenuative, alcohol-tolerant strains producing pronounced fruit esters and peppery phenols at warm temperatures.
Behaviour
| Fermentation temperature | 18–26°C |
|---|---|
| Apparent attenuation | 78–88% |
| Flocculation | medium |
| Esters | high |
| Phenols | high |
Used in
- Belgian pale ale
An everyday Belgian ale, toasty and biscuity, with restrained yeast character compared with the stronger Belgian styles.
- White IPA
A hybrid of witbier and IPA: wheat and Belgian yeast spice underneath American hop aroma.
- Belgian IPA
American hop intensity fermented with expressive Belgian yeast, producing pepper and fruit alongside citrus and pine.
- Witbier
A Belgian wheat beer brewed with unmalted wheat, coriander and orange peel — soft, hazy, citrusy and lightly spiced.
- Belgian blond ale
A moderately strong golden Belgian ale, soft and lightly sweet, with gentle yeast fruit and spice and a dry finish.
- Belgian single
The low-strength pale beer brewed for the monastery’s own table, dry and hoppy with full Belgian yeast character.
- Dubbel
A dark Belgian ale rich in raisin, plum and caramel from dark candi sugar, dry-finishing despite its sweetness of flavour.
- Tripel
A strong pale Belgian ale that is simultaneously rich and dry, with pepper, orchard fruit and a sparkling, deceptive drinkability.
- Belgian golden strong ale
Pale, very dry and highly carbonated, with intense pepper and fruit and a strength its lightness completely conceals.
- Belgian dark strong ale
The strongest of the Belgian dark ales: raisin, fig and dark caramel over substantial warmth, with a surprisingly dry finish.
- Bière de Garde
A malty, rounded French farmhouse ale brewed for keeping — richer and less peppery than its Belgian saison cousin.
- Belgian table beer
A very low-strength everyday Belgian beer, historically served with meals including in school canteens.