Dry Belgian Ale

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Dry Belgian Ale


Dry Belgian Ale is single strain of Saccharomyces cerevisiae isolated from a unique golden strong ale. The profile is a complex and balanced mix of apple, pear and light citrus fruit with some mild spicy and peppery notes. The apparent attenuation of this strain ranges anywhere from 85-100%, depending upon the mash profile and the grist composition.

For a yeast that's as dry as it is, it creates beers with a surprising amount of balance even without the use of specialty grains or adjuncts. While we haven't completed our own tests in house, this yeast is used at the brewery from which it was isolated to make big beers that are in the neighborhood of 16-18% ABV and sufficiently dry. Use Dry Belgian Ale as a primary fermenter in any big Belgian beer, or to unstick that pesky stuck fermentation.


Temperature: 68-74 ºF

Attenuation: 85-100% (Diastatic Strain)

Flocculation: Medium - High 


Award Winning Recipes:

Belgian Blonde - 1st place (BoS); Drunk Monk Challenge

Belgian Golden Strong Ale - 3rd place; Brixtoberfest

Daisy Madison - 1st place; LA Belgian Beer Contest

Vendetta (Belgian Golden Strong) - 1st place; Hogtown Brewoff (2016)

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