WLP575 Belgian Style Ale Yeast Blend

A blend of traditional Belgian monastery type yeast (2) and one Belgian ale type yeast. This creates a versatile blend that can be used for traditional monastery type beer, or a myriad of beers that can be described as 'Belgian type'.

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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 Cru3
Other High Gravity2Christmas Beers2
Specialty Beers2Saisons2


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

I suppose I should wait but this review is just on racking

By: Joel Gallihue | Date: Jan., 21st 2013 | Beer(s) Brewed: Triple

I suppose I should wait but this review is just on racking. I fermented this somewhat cool. It rose from about 50 to 64 where I held it. The recipe was very simple, mostly base malt. It was 1.020 when I racked it and the aromas are very appealing and the flavor is clean.

This is a real monster

By: Petarmadsen | Date: Nov., 26th 2012 | Beer(s) Brewed:

I've just bottled a strong dark Belgian ale that attenuated 85%. The flavor is really complex and fruity, with hints of spices. The complexity and esters developed in a much more harmonious way than my former batches made with wlp500. This is a real monster!

Very pleasant cherry and rose notes

By: Anonymous | Date: Nov., 26th 2012 | Beer(s) Brewed: Abbey

Very vigorous fermenter. Resulted in good attenuation with a complex mix of esters and phenolics. Very pleasant cherry and rose notes. A keeper.

... aroma and flavor is quite pleasant

By: Darin Haener | Date: Nov., 26th 2012 | Beer(s) Brewed:

Long lag time, and slow but complete fermentation with 78% attenuation. Little to no flocculation, although the aroma and flavor of the yeast is quite pleasant, so I don't mind the extra yeast. Will review again when I grow the yeast up before pitching.

Fantastic fermenter

By: Ryan | Date: Nov., 26th 2012 | Beer(s) Brewed: Tripel, Belgian Strong Golden

Fantastic fermenter. I have perfume and rose notes coming from my tripels and fantastic drinkability in all beers brewed. Easily attenuates into the 80% area.

... the most balanced Belgian yeast ...

By: Ryan from NC | Date: Nov., 26th 2012 | Beer(s) Brewed: Belgian Tripel

Brewed a pretty straight-forward Tripel. Kegged after 3 weeks in primary and the gravity had gone from 1.075 down to 1.008 (added a pound of cane sugar to primary to help the yeast along). Beautiful phenolic notes with rose petal and a hint of lemon. The beer needs more time to condition in the keg, but it's already a spectacular beer and I can attribute that to this yeast. The malt and hops provide a balanced undertone for this beer, proving this to be the most balanced Belgian yeast I've ever used. A winner!

Like many yeast types, it improves ...

By: jimgivens | Date: Nov., 26th 2012 | Beer(s) Brewed: Golden Strong, Dark Strong, Tripel, Blond (Honey-Wheat), Dubel

All test trials fermented at 68 degrees F, most with lively younger starter, pure O2 bubbled through wort to increase saturation, and at least 3 days at 78 degrees F before kegging/bottling. Large aggressive frothy kraeusen noted –  consistently leaps out of fermentation tanks within hours of inoculation. About a 60% apparent attenuation noted at about 72 hours and still quite active. A slight pH difference lower is noted from freshly inoculated to completion – nearly the same. A “skin of mother” type noted (similar to WLP530) after main fermentation has subsided – if ignored this slowly falls back into solution. Like many yeast types, it improves at about the third generation. Residual sweetness and off-flavors noted with slow or last viable starters. Flavor profile is consistent for Belgian yeast. This one is low in ester/fruit notes with spicy alcohol in the nose, warming mouth-feel, light phenol (use active starter or dregs/slurry and ferment at low end of recommended temperature range) with pleasant round (not too dry or acidic) finish.

... may become my number one ...

By: 619 Brewer | Date: Nov., 26th 2012 | Beer(s) Brewed: Belgian Pale/Dubbel/Tripel

Excellent for Abbey type beers or any brew that you want that "Belgian" character. Other reviews are similar to my experience. Green layer of yeast stays on top of 80-90% attenuated beer, as if one of the strains in the blend stays overtime to finish the job. Tripel went from 1.080 to 1.022 in one week, and another .007 down in second week. Fermented at 78 ambient temperature. Delicious results and may become my number one Belgian yeast, surpassing 530.

It's expressive enough to ...

By: Matt R. | Date: Nov., 26th 2012 | Beer(s) Brewed: Tripel

A fantastic and complex Belgian ale yeast. I fermented a single-malt, single-hop tripel starting at 65*F and ramped it up to 75*F over the course of the first four days of fermentation. The beer is delicious. The layered aromatics of fruit and spice could make this yeast suitable for a wide range of Belgian ales -- but it really sings against a backdrop of light-colored malts and sugars. I'd imagine Belgian pale ales, tripels and golden strongs are where this one fits best. It's expressive enough to hold its own in a Belgian IPA, I'd wager.

I brew a lot of session beers and this was my first attempt at a Belgian

By: Jay Bonner | Date: Nov., 8th 2012 | Beer(s) Brewed: Belgian Session Pale Ale

I brew a lot of session beers and this was my first attempt at a Belgian (4.2% ABV). Really pleased with this yeast. With sessions, it's always a trick to get the beers to taste "full flavored". This yeast has a lot of traditional Belgian character that really helped fill out the beer. Terrific spicy and fruity nose. Confident it will work with all B styles. This is my Belgian yeast from here on out.

Wow.. I've used this yeast before in Tripels and Dubbels..

By: Ken Smith | Date: Nov., 1st 2012 | Beer(s) Brewed: Belgian IPA

Wow.. I've used this yeast before in Tripels and Dubbels.. Just used it in a Belgian style IPA.. started at 1.085 and fermented down to 1.016 in 7 days.. dry hopped for another 7 days and it got down to 1.014. As Matt speculated in a previous review, it can and DOES stand up to a big hoppy beer just fine. This beer turned out very well balanced with hops screaming in the forefront, but a very complex yeast profile in the finish, it is by far my favorite yeast for doing Belgian style (other than Saisons).

Frequently Asked Questions




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

Alcohol ToleranceMedium- High

MiniFerment Data ?

As-is Diacetyl10.6ppb

Total Diacetyl46.88ppb

As-is 2,3-Pentanedione5.16ppb

Total 2,3-Pentanedione16.07ppb



Ethyl Acetate42.5ppm

Isoamyl AcetateNA


Isoamyl Alcohol150.06ppm


Fermentation temperature: 68° F Attenuation: 79% Hours to get to 50 percent attenuation: 30