This dried yeast of Belgian origin produces the classic flavours and aromas associated with witbier, blonde and golden, as well as the 'abbey' styles like dubbel, tripel and quad. Use at higher temperatures for aromas of spices and banana, or at lower temps for raisin, date and fig. In standard conditions at 20°C 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 to 25°C. Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.