A widely used and alcohol tolerant Abbey yeast that is suitable for a variety of Belgian style ales. This strain produces a nice ester profile as well as slightly spicy alcohol notes. It can be slow to start; however, it attenuates well.

Origin: Chimay
Flocculation: medium-low
Attenuation: 74-78%
Temperature Range: 68-78° F (20-24° C)
Alcohol Tolerance: approximately 12% ABV

Styles:
   Belgian Dark Strong Ale
   Belgian Dubbel
   Belgian Specialty Ale
   Belgian Tripel
   Christmas/Winter Specialty Spiced Beer
   Witbier