From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and spicy phenolic character. Typically results in a dry, but balanced finish. This yeast is well suited for Belgian dark strongs, Abbey Ales, and Christmas beers.
Style Performance Listing
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
Style | Rating | Style | Rating |
Dubbel | 4 | Trippel | 2 |
Spiced Ales | 4 | Grand Cru | 4 |
Other High Gravity | 4 | Christmas Beers | 4 |
Specialty Beers | 4 | Saisons | 2 |
Reviews
Feedback and experiences from previous customers.
“UPDATE ON THIS AWESOME YEAST”
After tasting a bunch of the Ardennes beers, I have found that this yeast is, or is most similar to, the Fantome yeast. Saisons are what this yeast excels at, imparting sweet aroma and flavor, yet consuming all fermentables. I step mash like the Belgians, don’t overwhelm the yeast with too much hops, and let it do its thing.
There is a signature cidery note in it’s sweetness, which is really nice. It’s hard to beat this yeast for attenuation and toughness. I repitch this yeast all the time with great results.
“I LOVE THIS YEAST!”
I have been re-pitching this yeast for about a year and have loved it since the beginning. I bought it when my local brew shop was out of 500, and was very surprised by the high attenuation the first tripel (1.006 FG). After tasting, I realized that I did not have an infection, but this yeast is just incredibly attenuative.
I have brewed summer ales, dubbels, and tripels with this yeast, and while it remains similar in all beers, it is different enough in all of them that you wouldn’t think it’s the same yeast. My most recent tripel had an OG of 1.084, and FG of 1.006. I have done most of my fermentation warm, at 70F all the way up to 80F. This tends to produce a Saison-type profile.
When bottle aged, this yeast keeps improving radically. Spicy dryness and rose petals replace the fruit profile in the younger beer after about 12 weeks. Can’t wait to see what it does to this tripel.
“HUGE ATTENUATION”
Pitched this right out of the vial on to 11 gallons of an OG 1.074. I started it at 67 degrees and raised it 1 degree everyday until 74 degrees. FG came out at 1.001. Apparent attenuation 98%. Very impressive strain.