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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'.
A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.
Style | Rating | Style | Rating |
Dubbel | 3 | Trippel | 4 |
Spiced Ales | 2 | Grand Cru | 3 |
Other High Gravity | 2 | Christmas Beers | 2 |
Specialty Beers | 2 | Saisons | 2 |
Feedback and experiences from previous customers.
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.
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!
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4577 N. Pecos St.
Denver, CO 80211
303-292-2739
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