From East Flanders, versatile yeast that can produce light Belgian ales to high gravity Belgian beers (12% ABV). A combination of fruitiness and phenolic characteristics dominate the flavor profile. Some sulfur is produced during fermentation, which will dissipate following the end of fermentation. Attenuation: 73-78% Flocculation: Low Optimum Fermentation Temperature: 68-75°F (20-24°C) Alcohol Tolerance: High