Sourced from a Belgian monastery, this strain is ideal for Belgian quads, trippels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.

WLP500 Monastery Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products.

Attenuation:
75.00-80.00
Flocculation:
Medium to Low
Alcohol Tolerance:
High (10 - 15%)
Optimum Fermentation Temperature:
65.00-72.00

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