Sourced from a Belgian monastery, this strain is ideal for Belgian quads, tripels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.
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Attenuation:
75-80%
Flocculation:
Low to Medium
Alcohol Tolerance:
10-15% ABV
Optimum Fermentation Temp:
65-72°F
Cell Count:
150 Billion
