Abbaye is an ale yeast of Belgium origins. Selected of its ability to ferment Belgian style ales with a low to high alcohol content, Abbaye produces a spicy and fruity flavour typical of Belgian and trapist type ales.

When fermenting at high temperatures, the typical flavours and aromas it will develop includes tropical, spicy and banana. At low temperatures, Abbaye will embody darker fruit like aromas akin to raisins, dates and figs.

The traditional styles that use Abbaye yeast are Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel y Quad, among others.

Vigorous fermentation can be completed after 4 days of inoculation.

high attenuation and flocculation medium-high.

Its flavour and aroma are fruity, phenolic with an int of alcohol.

The optimum range for Abbaye yeast to develop traditional styles is from 17 ° C (63 ° F) to 25 ° C (77 ° F).

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