WLP510 Bastogne Belgian Ale Yeast

A high gravity, historic Belgian style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
Other High Gravity4Specialty Beers4


Feedback and experiences from previous customers. Want to leave a review of your own?

... excellent balance of fruit, spices ...

By: Tony V. | Date: Nov., 20th 2012 | Beer(s) Brewed: Tripel and Saison

I'm very impressed with the performance of this yeast. With an excellent balance of fruit, spices, and tartness it is my favorite Belgian Strain.

My favorite ...

By: Sam | Date: Nov., 20th 2012 | Beer(s) Brewed: Tripel

My favorite of all White Labs Belgian strains. Dry, subdued phenols and moderate, complex esters; I get a lot of melon and rock candy flavors fermenting at room temperature (~70F). Lets malt and hop character through, fantastic for snappy, noble-heavy tripels. Finally, a Belgian that doesn't overwhelm!

A great yeast ...

By: Joe Kinty | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Pale Ale and Dubbel

A great yeast, adds lots of great flavors to the beer. Used the yeast cake from a dubbel I brewed for a Belgian pale. I hope they make this year-round.

I would definitely recommend ...

By: Michael A. | Date: Nov., 20th 2012 | Beer(s) Brewed: Dubbel

I made a great dubbel from this yeast. Fermentation was at a low temperature for the yeast (60~63 F) for 4 weeks. The aroma and flavors came across as spicy, yet dark and somewhat muted. The most noticeable aroma is that of cloves, then there is the fruitiness of raisins and dark fruits. The finish was slightly sour (as advertised) which accentuated the hop bitterness. Attenuation was only 67%, probably due to the low fermentation temp. I would definitely recommend! this yeast for dark Belgian Style Ales.

... I plate and freeze ...

By: bergerandfries | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Specialty Ale

A certain Trappist brewery uses an ale yeast in primary and brettanomyces in secondary to get a unique flavor called goût d'*****. WLP510 combined with WLP650, makes my beer a goût d'*****. As a platinum strain, WLP510 is out once a year, and I plate and freeze the yeast with no noticeable impact to yeast performance or flavor. Yeast starters grow fast with this yeast strain.
(Editor's note: This review also appears under WLP650)

The beer is unusually cloudy ...

By: Schuyler Campbell | Date: Nov., 20th 2012 | Beer(s) Brewed: Tripel

The trappist brewery that uses this yeast pairs it with brett and a heavy dose of hops. I can see why. The beer I made was a major Banana bomb. I pitched a giant yeast cake at 58% and let it warm up to 72 over the course of a week. I gave the beer a 4-week primary, followed by an 8-week secondary. The beer is unusually cloudy (I used whirlfloc), and it's aggressive banana flavor is a little overwhelming. I hopped at the low end for the style (! 20 IBU), which didn't help. In the future, I would be sure to use this yeast with a heavier dose of hops to counteract the sweet, banana esters. Though, really, I prefer WLP500, WLP530, and especially WLP54

... spicy and aromatic ...

By: Anonymous | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Trappist (Orval-style)

This yeast, in combination with WLP530 and Brettanomyces Bruxellensis (in secondary) has produced an amazing beer - spicy and aromatic with an amazing level of complexity. It has won two Best of Shows in competitions (with hopefully more to come). Highly recommended.

Frequently Asked Questions




Optimum Ferment Temp.66-72°F

Alcohol ToleranceHigh