- Sourced from a Belgian monastery, this strain is ideal for Belgian quads, tripels, and dubbels due to its high alcohol tolerance.
- This yeast produces characteristic notes of plum and cherry with a hint of bubble gum.
- With Monastery Ale Yeast lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.
Strain Type: Ale | Flocculation: Low-Med | Attenuation: 75-80%
Temperature Range: 65-72° F (18-19° C) | STA1: Negative | Alcohol Tolerance: 10-15%