3822-PC Belgian Dark Ale

Species: Saccharomyces cerevisiae var. diastaticus

This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.

 

This Wyeast yeast strain has been classified as Saccharomyces cerevisiae var. diastaticus using rapid PCR analysis. This strain carries the STA1 gene, which is the “signature” gene of Saccharomyces cerevisiae var. diastaticus and will be found in all diastaticus strains.

Medium
74
79
65
80°F
12
3538-PC Leuven Pale Ale

Species: Saccharomyces cerevisiae

This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538-PC is an excellent choice for a wide variety of Belgian style beers.

High
75
78
65
80°F
12
3463-PC Forbidden Fruit

Species: Saccharomyces cerevisiae 

A widely-used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel and spice additions typical of Wits.

Low
72
76
63
76°F
12