Abbaye is an Ale yeast of Belgian origin. Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales. When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana. At lower temperatures Abbaye produces darker fruit aromas and flavors of raisin, date and fig. Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.
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). Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort
Flavor and aroma:
Download Abbaye Belgian ale yeast Technical Data Sheet