Belgian Strong Ale Yeast
|Species:||Saccharomyces cerevisiae var. diastaticus|
|Comparison||Compare with other yeast|
From the Ardennes region of Belgium, this strain produces moderate levels of ester and phenolic characters, described as dried sage and black cracked pepper. High attenuation results in a dry finish ideal for high gravity beer.
#sage #black_pepper #dry
Brewing Properties of Belgian Strong Ale Yeast
The functional properties of brewing yeasts have a direct impact on the performance, quality and economics of the resulting beer.
The alcohol tolerance determines the ABV at which yeast cells go dormant and stop fermenting.
Attenuation refers to the percentage of sugars converted to alcohol and carbon dioxide, as measured by specific gravity.
Flocculation refers to the tendency of yeast to form clumps called "flocs" that drop in order to make the beer clear.
The optimal temperature is the range in which the yeast performs best without putting off any off-flavors. Pitching the yeast into wort usually happens at the low end of the temperature range.
Common Beer Styles using Belgian Strong Ale Yeast
These are the most popular beer styles that make use of the Belgian Strong Ale Yeast yeast:
Christmas Beers & Belgian Ales
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