From a Belgian monastery where monks traditionally brew beer, this yeast produces distinctive fruitiness and plum characteristics. An excellent yeast for high-gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (65-67°F/18-19°C) will result in less fruity and more earthy beers.

Attenuation: 75.00-80.00

Flocculation: Medium to Low

Alcohol Tolerance: High (10 - 15%)

Optimum Fermentation Temperature: 65.00-72.00