Belgian Style Blend
|Species:||Saccharomyces cerevisiae, Brettanomyces|
|Comparison||Compare with other yeast|
A unique blend of Belgian Saccharomyces and Brettanomyces for emulating Trappist-style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic "Brett" character.
Brewing Properties of Belgian Style Blend
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 Style Blend
These are the most popular beer styles that make use of the Belgian Style Blend yeast:
Belgian Ales & Bretts
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