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 flavors and bitterness are accentuated. Slight sulfur will be produced during fermentation, which can give the yeast a lager like flavor profile.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
|Spiced Ales||2||Grand Cru||2|
|Other High Gravity||4||Specialty Beers||4|
Feedback and experiences from previous customers. Want to leave a review of your own?
I've been making Belgian Pale ales for a few years now and had been using the Wyeast Schelde strain. It produces a really good product. This year they didn't produce it as one of their seasonal releases as they typically do. I knew that White Labs had their version but I had never thought about using it. I normally produce my BPA's in the late winter/early spring and keep enough to get me through the first month of Summer. I had my local HBS procure some Antwerp strian for me, 2 vials to be exact and I can honestly say that I will always use the Antwerp strain as long as White Labs keeps producing it.
I made an off-style,lighter version of a Belgian Blond first and harvested some slurry from that to produce 10 gallons of Belgian Pale ale. I used the other vial to make a clean starter to produce 10 more gallons of Belgian Pale ale(yes, I'm an overacheiver). The Blond was really nice and clean, crisp as I was hoping for. I got the same results with that slurry with the BPA and the same from the clean starter on the other 10 gal BPA batch.
Regardless of how you make your starter, which I always suggest, this yeast performed excellent for me for 2 Belgian styles. Fermentation range I used was wort chilled to 65 and free rise until it gets to 68-70. I held it there for 7 days. The blond finished in the single digits and I think that was due to the sugar addition in the boil. The BPA's were both consistent just above 1.010
Cleanest Belgian strain I've ever used and higly recommend giving it a try.
A local brewery brewed their Belgian Blonde using this yeast. This particular brewery is not know for consistently great beers, but the Belgian Blonde brewed with this yeast was amazing! Refreshing and crisp like a lager with subtle, yet apparent, Belgian character. The flavors/aromas contributed by the yeast paired quite well with a small late addition of CTZ hops. I missed the boat on my order, BUT WLP510 Bastogne is now available and in my fridge!
I used this yeast to produce a Dekoninck-like ale. The malt bill was primarily pilsner and Vienna malts with some small additions of specialty malts for color adjustment and complexity. Since it is described as "lager-like" and I wanted some of the subtle fruitiness of the Dekoninck, I tried what I think is a similar fermentation regime used by the brewery. I started in the mid 60s but then allowed the temperature to climb during fermentation to the mid to upper 70s. I then allowed the temperature to drop back to 70 degrees where I maintained it until fermentation ceased. I was hoping to coax a bit more character while still maintaining a fairly clean end result. The yeast performed excellently. The copious amounts of sulfur produced during fermentation were not present in the final product. Some mild fruitiness from the yeast was evident along with a small amount of spiciness (probably the Saaz hops used). If you want a subtle Belgium Pale Ale and not the more extreme, estery results from some other Belgium yeasts then this is an excellent choice.
I used this yeast to create two different batches of IPA that were truly delicious. Sulfur that is produced disappears completely leaving a clean balanced ale. The hops and the malt flavors meld together in harmony.