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. Attenuation: 78-85%;
Flocculation: Medium; Optimal Fermentation Temperature: 66-72F;
Alcohol Tolerance: High