Belgian Ale Yeast List

For a master list of all beer yeasts, check out my primer on yeast.

Belgian Ale

These yeasts produce pronounced fruity and estery character, often with hints of clove or phenolic notes. Of course, since these yeasts are predominantly used to brew Belgian beers, they have a high alcohol tolerance. If you love Abbey or Trappist bears, you’ll need one of these yeasts.

Lallemand Abbaye Belgian Ale

  • Type: Dry
  • Flocculation: Low
  • Attenuation: High
  • Temperature: NA
  • Flavour: Abbaye is an ale yeast of Belgian origin selected for its ability to produce great Belgian style beers including high gravity beers such as Dubbel, Trippel and Quads.

White Labs Abbey IV WLP540

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 74-82%
  • Temperature: 66-72°F, 18-22°C
  • Flavour: An authentic traditional Belgian style yeast. Use for Belgian style ales, dubbels, tripples, and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

White Labs American Farmhouse Blend WLP670

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 75-82%
  • Temperature: 68-72°F, 20-22°C
  • Flavour: Inspired by local American brewers crafting semi-traditional Belgian-style ales. This blend creates a complex flavor profile with a moderate level of sourness. It consists of a traditional farmhouse yeast strain and Brettanomyces. Great yeast for farmhouse ales, Saisons, and other Belgian-inspired beers

White Labs Antwerp Ale WLP515

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 73-80%
  • Temperature: 67-70°F, 19-21°C
  • Flavour: Clean, almost lager like Belgian type ale yeast. Good for Belgian type pales ales and amber ales, or with blends to combine with other Belgian type yeast strains. Biscuity, ale like aroma present. Hop flavours and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavour profile.

East Coast Yeast Belgian Abbaye ECY09

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 74-76%
  • Temperature: 66-72°F, 20-22°C
  • Flavour: This yeast produces classic Belgian ales – robust, estery with large notes of clove and fruit. Rated highly in sensory tests described in “Brew Like A Monk” for complexity and low production of higher alcohols.

White Labs Belgian Ale WLP550

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 78-85%
  • Temperature: 68-78°F, 20-25°C
  • Flavour: Saisons, Belgian Ales, Belgian Reds, Belgian Browns, and White beers are just a few of the classic Belgian beer styles that can be created with this yeast strain. Phenolic and spicy flavors dominate the profile, with less fruitiness then WLP500.

Mangrove Jack Belgian Ale Yeast

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: Very High
  • Temperature: 79-90°F, 26-32°C
  • Flavour: an exceptional top-fermenting yeast creating highly characterful beers with spicy, fruity and peppery notes ideal for Belgian Saison or farmhouse style beer. Suited for brewing all Belgian ales, including Quadruples of up to 14%

Wyeast Belgian Dark Ale 3822-PC

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 74-79%
  • Temperature: 65-80°F, 18-27°C
  • Flavour: Seasonal Availability. 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.

Wyeast Belgian Saison 3724

  • Type: Liquid
  • Flocculation: Low
  • Attenuation: 76-80%
  • Temperature: 70-95°F, 21-35°C
  • Flavour: This strain is the classic farmhouse ale yeast. A traditional yeast that is spicy with complex aromatics, including bubble gum. It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. This strain is notorious for a rapid and vigorous start to fermentation, only to stick around 1.035 S.G. Fermentation will finish, given time and warm temperatures. Warm fermentation temperatures, at least 90°F (32°C), or the use of a secondary strain can accelerate attenuation.

White Labs Belgian Saison I WLP565

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 65-75%
  • Temperature: 68-75°F, 20-24°C
  • Flavour: Classic Saison yeast from Wallonia. It produces earthy, peppery, and spicy notes. Slightly sweet. With high gravity saisons, brewers may wish to dry the beer with an alternate yeast added after 75% fermentation. This strain tends to stall out in fermentation and then restart as long as two weeks later. Make sure the wort is well-oxygenated and allow the temperature to free rise in order to ensure complete fermentation. Some brewers add WLP001 to finish.

White Labs Belgian Saison II WLP566

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: High
  • Temperature:68-78°F, 20-25°C
  • Flavour: Saison strain with more fruity ester production than with WLP565. Moderately phenolic, with a clove-like characteristic in finished beer flavour and aroma. Ferments faster than WLP565.

White Labs Belgian Saison III WLP585

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 70-74%
  • Temperature: 68-75°F, 20-25°C
  • Flavour: Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. Also produces low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking.

Wyeast Belgian Schelde Ale 3655-PC

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 73-77%
  • Temperature: 62-74°F, 16-24°C
  • Flavour: Seasonal Availability. From the East Flanders – Antwerpen region of Belgium, this unique top fermenting yeast produces complex, classic Belgian aromas and flavors that meld well with premium quality pale and crystal malts. Well rounded and smooth textures are exhibited with a full bodied malty profile and mouthfeel.

Wyeast Belgian Stout 1581-PC

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 70-85%
  • Temperature: 65-75°F, 18-24°C
  • Flavour: A very versatile ale strain from Belgium. Excellent for Belgian stout and Belgian Specialty ales. Ferments to dryness and produces moderate levels of esters without significant phenolic or spicy characteristics.

White Labs Belgian Style Ale Yeast Blend WLP575

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 74-80%
  • Temperature: 68-75°F, 20-24°C
  • Flavour: A blend of traditional Belgian monastery type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for traditional monastery type beer, or a myriad of beers that can be described as ‘Belgian type’.

White Labs Belgian Style Saison Ale Blend WLP568

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 70-80%
  • Temperature: 70-80°F, 21-27°C
  • Flavour: his blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavours. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavours are also created.

East Coast Yeast Belgian White ECY11

  • Type: Liquid
  • Flocculation: Low
  • Attenuation: Medium
  • Temperature: 68-74°F, 20-23°C
  • Flavour: Isolated from the Hainaut region in Belgium this pure yeast will produce flavours reminiscent of Witbiers.

Lallemand Belle Saison

  • Type: Dry
  • Flocculation: Low
  • Attenuation: High
  • Temperature: 63°
  • Flavour: Aroma is fruity, spicy and peppery due to ester and phenol production.

Wyeast Biere de Garde 3725-PC

  • Type: Liquid
  • Flocculation: Low
  • Attenuation: 74-79%
  • Temperature: 70-84°F, 21-29°C
  • Flavour: Seasonal Availability. Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.

White Labs Brettanomyces Bruxellensis Trois Vrai WLP648

  • Type: Liquid
  • Flocculation: Low
  • Attenuation: 85%+
  • Temperature: 70-85°F, 21-30°C
  • Flavour: The vrai (true, in French) Brettanomyces bruxellensis Trois. The infamous strain used for all-Brettanomyces fermentations, has a robust, complex sour character with aromas of pear. Best used as a primary fermentation strain.

Brewferm Top

  • Type: Dry
  • Flocculation: Med/High
  • Attenuation: NA
  • Temperature: 64-77°
  • Flavour: Universal top-fermenting beer yeast.

Wyeast Canadian/Belgian Ale 3864-PC

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 75-79%
  • Temperature: 65-80°F, 18-27°C
  • Flavour: Seasonal Availability. From a Franco-Belgian Canadian brewery which produces many styles of classic Belgian beers. Mild phenolics, which increase with elevated fermentation temperatures. Low ester profile with a dry, slightly tart finish. Complex and well-balanced, alcohol tolerant. Hails from the great town of Chambly, Quebec. Google “Chambly + biere”, and you should be able to figure out which brewery this comes from!

Lallemand CBC-1 (Cask and Bottle Conditioning)

  • Type: Dry
  • Flocculation: Low/Med
  • Attenuation: NA
  • Temperature: 59-77°
  • Flavour: Valued for its refermentation ability.

Wyeast Farmhouse Ale 3726-PC

  • Type: Liquid
  • Flocculation: Variable
  • Attenuation: 74-79%
  • Temperature: 70-84°F, 21-29°C
  • Flavour: Seasonal Availability. This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.

East Coast Yeast Farmhouse Brett ECY03

  • Type: Liquid
  • Flocculation: NA
  • Attenuation: NA
  • Temperature: NA
  • Flavour: Limited availability. Sith a pure Brettanomyces isolate from a small but fascinating producer of Saison. Produces a fruity and funky profile with some acidity gradually increasing over time.

Wyeast Flanders Golden Ale 3739-PC

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 74-78%
  • Temperature: 64-80°F, 18-27°C
  • Flavour: Seasonal Availability. ¸This well balanced strain from northern Belgium will produce moderate levels of both fruity esters and spicy phenols while finishing dry with a hint of malt. 3739-PC is a robust & versatile strain that performs nicely in a broad range of Belgian styles.

White Labs Flemish Ale Blend WLP665

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: High
  • Temperature: 68-80°F, 20-26°C
  • Flavour: Blended culture used to produce the classic beer styles of the West Flanders region of Belgium . A proprietary blend of Saccharomyces yeasts, Brettanomyces, Lactobacillus, and Pediococcus, this culture creates a more complex, dark stone fruit characteristic than WLP 655 Belgian Sour Mix

White Labs French Ale WLP072

  • Type: Liquid
  • Flocculation: Med/High
  • Attenuation: 68-75%
  • Temperature: 63-73°F, 17-23°C
  • Flavour: Clean strain that complements malt flavor. Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde, blond, amber, brown ales, and specialty beers. Available May-June.

Wyeast French Saison 3711

  • Type: Liquid
  • Flocculation: Low
  • Attenuation: 77-83%
  • Temperature: 65-77°F, 18-25°C
  • Flavour: A very versatile strain that produces Saison or farmhouse style beers as well as other Belgian style beers that are highly aromatic (estery), peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel. This strain can also be used to re-start stuck fermentations or in high gravity beers.

Wyeast Leuven Pale Ale 3538-PC

  • Type: Liquid
  • Flocculation: High
  • Attenuation: 75-78%
  • Temperature: 65-80°F, 18-27°C
  • Flavour: Seasonal Availability. This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. This strain is an excellent choice for a variety of Belgian beer styles including pales, dubbels and brown ales.

Fermentis Safbrew T-58

  • Type: Dry
  • Flocculation: Low
  • Attenuation: 75%
  • Temperature: 59-75°F, 15-25°C
  • Flavour: Specialty yeast selected for its estery somewhat peppery and spicy flavor development. Yeast with a good sedimentation: forms no clumps but a
    powdery haze when resuspended in the beer

East Coast Yeast Saison Brasserie Blend ECY08

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 80%
  • Temperature: 75-85°F, 24-29°C
  • Flavour: A combination of several Saison yeasts for both fruity and spicy characteristics accompanied by dryness.

East Coast Yeast Saison Single-Strain ECY14

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 76-78%
  • Temperature: 75-82°F,
  • Flavour: Spring/Summer. This pure strain leaves a smooth, full character with mild esters reminiscent of apple pie spice.

Real Brewers Yeast The Monk

  • Type: Dry
  • Flocculation: Medium
  • Attenuation: 75-80%
  • Temperature: 66-72°
  • Flavour: Ferments tripels and high-gravity ales to 15% ABV.

Siebel Inst. Trappist Ale BRY 204

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: High
  • Temperature: 64-72°
  • Flavour: Dry estery flavor with a light clove-like spiciness.

East Coast Yeast Trappist Ale ECY13

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: Medium
  • Temperature: 74-76°
  • Flavour: Traditional Trappist yeast with a complex, dry, fruity malt profile.

White Labs Trappist Ale WLP500

  • Type: Liquid
  • Flocculation: Low/Med
  • Attenuation: 75-80%
  • Temperature: 65-72°F, 18-22°C
  • Flavour: From a Belgian monastery where monks traditionally made beer, this yeast produces the distinctive fruitiness and plum characteristics. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels. Lower temperatures (under 65°F) will result in less fruity and more earthy beers.

Wyeast Trappist Blend 3789-PC

  • Type: Liquid
  • Flocculation: Medium
  • Attenuation: 75-80%
  • Temperature: 68-85°F, 20-30°C
  • Flavour: Seasonal Availability. A unique blend of Belgian Saccharomyces and
    Brettanomyces for emulating Trappist style beer from the Florenville region in Belgium. Phenolics, mild fruitiness and complex spicy notes develop with increased fermentation temperatures. Subdued but classic Brett character.