The classic choice for brewing golden strong ale’s, the Belgian Strong yeast is alcohol tolerant, producing a complex ester profile balanced nicely with subtle phenolics. Malt flavors and aromas will remain even with a well-attenuated dry, tart finish. The yeast may continue to produce CO2 for an extended period after packaging or collection.
Temperature Range: 64-80° F (18-27° C)
Alcohol Tolerance: Approximately 12-13% ABV
Styles: Belgian Blond Ale, Belgian Golden Strong Ale, Belgian Specialty Ale, Belgian Tripel, Bière de Garde, Christmas/Winter Specialty Spiced Beer
For golden Abbey Single’s, the 1388 strain produces a clean malt profile with hops, such as the noble varietys, Czech Saaz and Hallertau Mittelfruh riding in on the wake of the malt.
For Belgian beers of the Strong and Golden variety, the 1388 yeast will ferment with a hint of spicy notes, especially at lower temperatures. Fruitiness will definitely increase with higher temperatures. Recipes using Styrian Goldings or Saaz hops benefit from the flavor profile produced by this highly attenuative yeast.