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A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. Forms a solid sediment at the end of secondary fermentation, therefore widely used for bottle and cask conditioning.
Styles: Belgian Blonde Ale, Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale, Belgian Dark Strong Ale, Belgian IPA, Belgian Witbier (Wit), wheat beers, Saison (farmhouse-style ales), and spice, herb, or vegetable beers.
A specialty ale yeast selected for its estery, somewhat peppery and spicy flavor. Forms a solid sediment at the end of secondary fermentation, therefore widely used for bottle and cask conditioning.
Styles: Belgian Blonde Ale, Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale, Belgian Dark Strong Ale, Belgian IPA, Belgian Witbier (Wit), wheat beers, Saison (farmhouse-style ales), and spice, herb, or vegetable beers.