Abbaye is a Belgian ale yeast known for its abitlity to ferment Belgian style beers that can range from low to high alcohol levels. Abbaye produces spicy and fruity flavors, making it the perfect dry yeast to make beers of the Trappist variety, such as Dubbel, Tripel and Quad. When fermenting at higher temperatures, Abbaye will impart tropical, spicy and banana flavors and aromas. When fermenting at lower temperatures, the flavors and aromas become that of darker fruits, such as raisin, date and fig.
- Saccharomyces cerevisiae for Belgian-style ales
- Quick start and vigorous fermentation, which can be completed in 4 days between 17-25C (63-77F)
- For use in ales up to 14% Alcohol By Volume
- High Attenuation
- Exhibits Medium to High Flocculation
The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. No colors, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002 certified plants.
Beer Styles: Belgian
Aroma: Spicy, fruity, tropical, banana
Fermentation Range: 63-77°F
Flocculation: Medium to High
Alcohol Tolerance: 14% ABV
Classified as a Saccharomyces cerevisiae, a top fermenting yeast.
Typical Analysis of Abbaye Yeast:
- Percent solids 93% - 97%
- Living Yeast Cells ≥ 5 x 109 per gram of dry yeast
- Wild Yeast < 1 per 106 yeast cells
- Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Abbaye yeast exhibits:
- Vigorous fermentation that can be completed in 4 days.
- High Attenuation and Medium to High Flocculation.
- Aroma and flavor is fruity and phenolic with a hint of alcohol.
- The optimal temperature range for Abbaye yeast when producing traditional styles is 17°C(63°F) to 25°C(77°F).