A yeast strain from a surviving Trappist monastery. The yeast is characterised by its fruity and plummy flavours.

Really good choice for Belgian beers with high alcohol content, e.g. Belga ale, Dubbel, Trippel.

Lower temperature (produces less ester at 18°C)

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Degree of coverage: 75-80%
Floculation: low - medium
FERMENTATION TEMPERATURE: 18°-22°C