From East Flanders, this yeast is versatile in that it can produce low to high gravity Belgian beers up to 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: 78-85%; Flocculation: Low; Optimal Fermentation Temperature: 68-75F; Alcohol Tolerance: High