WLP570 Belgian Golden Ale Yeast

From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation.

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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
Spiced Ales2Grand Cru4
Other High Gravity2Christmas Beers4
Specialty Beers4Saisons2


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

Balanced Belgian character - takes a while to finish out

By: Tom | Date: Oct., 15th 2015 | Beer(s) Brewed: Belgian strong blonde

I built up a 5L starter of this yeast. Pitched into 11 gals of 1.075 wort with lots of O2. Took off like a rocket!! Then slowed dramatically after 2 days and took its own sweet time to finish out after another 16-18 days even after ramping the temp to 82f. Seems to go on slowly bubbling indefinitely even after hitting final gravity. Great flavor and aroma. Nice balance of Belgian character. Not too clove like. Not super peppery like some. Has a pear/Apple character. Would use again.

golden strong

By: Andy H | Date: Jan., 21st 2015 | Beer(s) Brewed: Golden Strong Ale

10.25# malt, 2# candi sugar rocks - 1.071 OG

Fermented really fervently for about 8 days (took about 48 hours to get started even with 1 qt. yeast starter). Fermentation lingered for until 19 days after pitched yeast.

Got 91.5% attenuation to 1.006 FG. Took a long time but the uncarbonated beer has a nice "belgian" quality to it along with some delightful fruity-tartness. Added an orange worth of orange zest (5 min left in boil), not sure if that contributed much or if it's the yeast.

In general, pretty happy with the yeast though i wish it would have fermented faster. this sort of comes with the territory of belgian yeasts though...

really good straing for belgian style beers

By: Andrea B | Date: Jan., 8th 2015 | Beer(s) Brewed: Belgian Blond Ale

A really good fruity profile which suits perfectly for belgian pale beers.
I didn't even notice the sulfury notes during fermentation.
I ran the fermentation at 21°C for 10 days since I wanted to boost ester production, then I raised one more degree to help to reach the FG and to expel the claimed sulfury notes but I guess it was unnecessary since after 17 days I got 88,5% of attenuation which is a bit higher than intended. Maybe something went wrong during the mash.
Either way I found it so much better than wlp550, highly recommended!

An amazing strain, I can't tell you how good this yeast smells from airlock to bottle

By: stevecry | Date: Jan., 8th 2013 | Beer(s) Brewed: Belgian Tripple

An amazing strain, I can't tell you how good this yeast smells from airlock to bottle, just awesome! I will use this for most of my Belgian beers.

Made me sick worried when it never seemed to clear up

By: Kost-ØL | Date: Dec., 23rd 2012 | Beer(s) Brewed: IPA

Made me sick worried when it never seemed to clear up, but when tasting it I was struck by a fantastic result! Foul and fruity flavor. Fabulous strain!!!

Cleaner flavor profile ..

By: Jim Givens | Date: Nov., 20th 2012 | Beer(s) Brewed: Tripel, dubbel, strong ale, holiday ale

Golden Ale WLP570 yeast ferments out slightly acidic (champagne-like) with a cleaner flavor profile than other Belgian types I have tried. I have used this yeast at lower temperatures (45-50 degrees F) with OK results. If you like Belgian beers but hate the high phenolic and quirky weirdness that can sometimes dominate other Belgian types, you’ll like this yeast.

Great attenuation!

By: Tony V | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Golden Ale

Clean profile for a Belgian Yeast especially if fermentation is started in the low to mid 60's and allowed to rise gradually rise to the low 70's. Great attenuation! I got almost 90%attenuation. Needs awhile to clear or lager for a few weeks. One of my favorites!

... good to commercial brewers ...

By: Boger | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Pale

Neutral profile, good to commercial brewers, exciting foam and will be pleasant with maltier beers. I suggest to use with beers brewed at higher temperatures to obtain more non-fermentables.

The alcohol can sneak up on you ...

By: Anonymous | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Golden Strong Pale

If you pitch adequate yeast and oxygenate, it will ferment as low as you need to go. I mashed low and got incredible attenuation from it, over 85%. Pitch in the high 60's and let it slowly ramp up to 80 or so. Add cane sugar after your malt fermentation has completed for best attenuation. It will produce pear notes, other fruit and some light phenolics. It tastes very similar to the profile in Duvel. It produces an excellent, drinkable beer with no off-flavors and high alcohol content. The alcohol can sneak up on you if you keep the fermentation cool in the beginning and let it warm up over the ferment to dry it out! Excellent yeast, and perfect for a BGS Ale!

... floored by how fast ...

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

Did a partial mash dubbel and oxygenated wort before pitching this strain. Krausen formation in under 24 hours with no starter....WOW!! Doesn't get much better than that! Fermentation is cruising along vigorously and can't wait to try this brew. Love all the white labs strains I've used but was floored by how fast this strain started fermentation. Highly recommended

Frequently Asked Questions




Optimum Ferment Temp.68-75°F (20-24°C)

Alcohol ToleranceHigh

MiniFerment Data ?

As-is Diacetyl61.88ppb

Total Diacetyl50.93ppb

As-is 2,3-Pentanedione3.83ppb

Total 2,3-Pentanedione10.57ppb



Ethyl Acetate44.78ppm

Isoamyl Acetate7.895ppm


Isoamyl Alcohol184.35ppm


Fermentation temperature: 68° F Attenuation: NA Hours to get to 50 percent attenuation: NA