Sourced from a Belgian monastery, this strain is ideal for Belgian quads, trippels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (18-19°C) result in less fruity and more earthy beers.
WLP500 Monastery Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products.
