Belgian Strong Ale Brewing Yeast

ART-BW-020 is a top-fermenting active dry brewing yeast formulated for Belgian strong ale programs and other expressive craft beer styles. The strain profile supports high-gravity wort fermentation while generating the clove-like phenolic notes and pear, spice, light citrus, and dried-fruit esters associated with abbey-style beers. It is suitable for breweries that need a reliable dry format for seasonal production, export beer ranges, pilot brews, or multi-site standardization.

Typical technical targets include viable count of not less than 1.0×10^10 CFU/g at packing, moisture not more than 8.0%, high attenuation in the typical range of 78-88%, medium to low flocculation, and practical alcohol tolerance up to approximately 12-14% ABV depending on wort composition and oxygen management. Recommended fermentation temperature is commonly 18-28°C, with warmer profiles increasing ester and phenolic expression. For adjacent products, see our brewing and winemaking yeast category.

• Tripel and strong golden ale: supports high apparent attenuation, dry finish, and elevated ester production in worts with adjunct sugar additions.
• Dubbel and dark strong ale: complements caramelized malt, candi sugar, and specialty malt profiles with spice and dried-fruit complexity.
• Saison-inspired ales: useful for peppery, phenolic, highly attenuated fermentations where a dry yeast workflow is preferred; verify final attenuation in pilot scale.
• Craft and regional breweries: 10 kg foil pouches reduce small-sachet handling and suit brewhouse scheduling, yeast rotation planning, and batch-to-batch traceability.
• Contract brewing and export production: dry format supports inventory control, simplified cold-chain requirements versus slurry, and easier international movement for ingredient programs. Request a bulk quote on request with annual volume, destination port, and target delivery window.

Store unopened pouches in a cool, dry, odor-free warehouse, ideally below 10°C for longest viability retention. Avoid direct sunlight, high humidity, and repeated temperature cycling. When held under recommended conditions, typical shelf life is up to 24 months from production, subject to lot documentation and receiving inspection. After opening, reseal tightly, minimize air exposure, and use the remaining yeast promptly.

For direct pitching or rehydration, follow the brewery’s validated SOP. A common approach is rehydration in sterile water or wort at 25-30°C before addition to aerated wort. Pitch rate should be adjusted for original gravity, tank geometry, oxygenation, and desired flavor intensity; high-gravity Belgian ales often require increased pitching mass and nutrient review.

Each production lot is intended for brewery ingredient use and can be supplied with a Certificate of Analysis on request. Typical CoA parameters may include viable count, moisture, microbiological limits, appearance, odor, and lot identification. Additional declarations for food-grade status, allergen profile, non-GMO status where applicable, country of origin, and suitability for Halal or Kosher programs can be reviewed during quotation.

Manufacturing and packing documentation is available through the quality documentation process, including HACCP-aligned controls and ISO 22000 or FSSC 22000 documentation where available by production site. ArtemisYeast supports procurement teams with specification review, sample coordination, and export documents for international shipments. Final specification, labeling language, and pallet configuration should be confirmed before purchase order release.