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From the Ardennes region of Belgium, this classic yeast strain produces moderate levels of ester and phenolic characters, often described as dried sage and black cracked pepper. High attenuation results in a dry finish ideal for high gravity beers. This strain is recommended for dark strong ales, abbey ales and seasonal specialties like Belgian holiday ales.
WLP545 Belgian Strong Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products.Â
**This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP545 Belgian Strong Ale Yeast to contain the STA1 gene (glucoamylase), a potential indicator ofÂ Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.