From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.
Attenuation: 73.00-78.00
Flocculation: Low
Alcohol Tolerance: High (10 – 15%)
Optimum Fermentation Temperature: 68.00-75.00
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