Yeast Bank

1-100°F (-17-38°C)
specialty belgian Styles

American Wheat Ale (Specialty / Belgian)

A broad style that can range from malty to hoppy. Either example should use a clean domestic yeast strain which produces a mild fruit and a crisp wheat profile and accentuates any hops.

Hefeweizen (Specialty / Belgian)

A pale, refreshing German wheat beer with high carbonation, dry finish, a fluffy mouthfeel, and a distinctive banana-and-clove yeast character.

Belgian Blond (Specialty / Belgian)

Medium strength low hopped beer that is expressive of yeast produced esters and phenols. Recipes rely on German or English ingredients.

Belgian Wit (Specialty / Belgian)

Belgian what beer that uses adjuncts orange peel and coriander. Slight fruit and herbal quality from the yeast produced esters and phenols. A style with a long history that was popularized in modern brewing culture by Pierre Celis.

Belgian Table Bier (Specialty / Belgian)

Very rarely seen outside Monasteries this moderate alcohol pale beer is yeast forward with expressions of fruity esters and light herbs.

Dubbel (Specialty / Belgian)

Red to brown in color this moderate-high alcohol style lends malt and candi-sugar notes of rye bread, banana bread, earth, clove, and caramel.

Tripel (Specialty / Belgian)

High alcohol pale beer with yeast dominating the flavor and aroma. Pear, apple, under-ripe plum esters take the forefront while biscuit malt notes create the backbone.

Belgian Dark Strong Ale (Specialty / Belgian)

Very high alcohol dark amber/brown beer. Dark fruit such as prunes, chocolate covered raisins, fig, and cherry are the most dominant yeast and malt produced flavors. Hopping tends to be very low.

Saison (Specialty / Belgian)

Saison meaning “season” is an ever changing style. Current examples are known for expressive yeast character with slight fruit and an herbal spice character. Some can be brewed with adjuncts, usually sourced from what is seasonally available.

Biere de Garde (Specialty / Belgian)

A strong malty sweet beer that is brewed as a blond, amber, and brown. High attenuation leaves a dry malt forward beer which is often accentuated by a mustiness.