"Abbey IV can be combined well with a Brett strain "
By: Sean Gardinier | Date: May 24, 2017 | Beer(s) Brewed: Belgian Pale Ale
I brewed a 20 gallon batch of Belgian Pale Ale and split the batch to compare WLP530 Abbey Ale and WLP540 Abbey IV Ale. While the 530 attenuated well, the 540 stalled at 1.018 from an OG of 1.049. I moved the under-attenuated 540 beer to 2 separate corny kegs and added WLP645 Brettanomyces claussenii to one and WLP650 Brettanomyces bruxellensis to the other (for another comparison experiment). I set pressure release valves on the kegs and maintained about 10PSI. Six months later, the brett strains (and maybe the Abbey IV strain helped a bit too) finished the job. The result was a nice combination of character from the 2 ferments.
"... very enjoyable flavor"
By: akress | Date: Nov 20, 2012 | Beer(s) Brewed: Single Ale, Belgian Strong Ale, Belgian Strong Blonde
Excellent yeast. Moderate fruitiness and a very enjoyable flavor on the palate. I did notice after repitching from a stronger brew that there were noticeable diacetyl flavors that were not intentional. True to the rochefort line of beers but hard to get that plum flavor with such mildly alcohol brews as mine.
"Abbey Ale named "Nice""
By: Mike Perreault | Date: Nov 20, 2012 | Beer(s) Brewed: Belgian Specialty Ale
The WLP540 was new to us this year. We have a Belgian Grand Cru that we normally brew with the WLP530 and it is one of or favorite beers. This winter we brewed a 10 gallon batch and split it into two fermenters, one with WLP530 and one with WLP540. The WLP540 was fermented at 66F and produced a moderately attenuated ale at 5.5% abv. It finished a bit sweeter than the WLP530 with bit more fruitiness and much less of a spicy finish. This was bottled as our Winter Abbey Ale named "Nice".