Description
Provides a fantastic complex marriage of spice, fruity esters, phenolics and alcohol. It is also very attenuative with a high alcohol tolerance making it perfect for a range of Belgian styles.
Characteristics:
Aroma – Belgian Tripel has a fantastic heavily fruity aroma, married perfectly with light spice and esters it is massively complex, spicy, estery and phenolic.
Flavor/Mouthfeel – Belgian beers fermented with this strain will finish phenolic and dry, they will also exhibit fruity and very complex ester characters. These characters exhibit a beautiful marriage of spice and fruit estery alcohol goodness.
Higher ABV Beers – With an alcohol tolerance of 10% ABV, this strain is not suitable for very high alcohol beers, but is ideal for Belgian Tripels and Trappist style ales up to 10% ABV.
Strain: Saccharomyces cerevisiae var. diastaticus
Attenuation: 82-88%
Flocculation: Medium
Alcohol Tolerance: 10% ABV
Optimum Fermentation Temp: 64°F – 82°F
Use: Beer
Styles:
Belgian Tripels
Trappists
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