Belgian Strong Ale Brewing Yeast

ART-BW-019 is a Belgian strong ale dry brewing yeast for brewers requiring expressive fermentation character without maintaining an in-house liquid culture. The strain is suited to high-gravity wort and produces a balanced profile of spicy phenolics, pear-like and stone-fruit esters, and low-to-moderate higher alcohol perception when pitched and oxygenated correctly. Typical applications include tripel, dubbel, Belgian strong golden ale, dark strong ale, and saison-style specialty beers where attenuation, flavor contribution, and fermentation robustness are critical purchasing criteria.

Indicative specifications are: dried active brewing yeast, off-white to light cream granules, moisture not more than 8.0%, typical viable count not less than 1.0 x 10^10 CFU/g at packing, apparent attenuation 78-86% depending on wort composition, medium flocculation, POF-positive character, and alcohol tolerance commonly up to 12-14% v/v under suitable nutrition and process control. Recommended fermentation temperature is generally 18-28 C, with warmer profiles increasing ester and phenolic intensity. For related ale strains and dry yeast formats, see the brewing and winemaking yeast category.

• Belgian tripel and strong golden ale: supports high attenuation in pale, highly fermentable worts, helping build a dry finish while contributing peppery and fruity fermentation aromatics.
• Dubbel and dark strong ale: suitable for malt-forward beers with candi sugar, specialty malt, or higher original gravity where yeast character must remain evident through maturation.
• Saison and farmhouse-inspired programs: useful where brewers require a phenolic, highly expressive top-fermenting profile with flexible temperature management.
• Contract and regional breweries: 10 kg foil pouches simplify inventory control, reduce propagation burden, and support consistent pitch rates across multiple brew lengths.
• R&D and scale-up: appropriate for pilot trials, sensory benchmarking, and transfer to full-scale fermentation when a dry, procurement-friendly yeast format is preferred. To discuss forecast volumes, packaging, and lead time, use the bulk quote request form.

Store sealed pouches in a cool, dry, odor-free warehouse, ideally at 4-15 C and below 60% relative humidity. Avoid direct sunlight, high heat, and repeated temperature cycling. Typical shelf life is up to 24 months from manufacture when unopened and stored as recommended; opened pouches should be resealed, protected from moisture and oxygen, and used promptly according to plant hygiene procedures.

For standard-strength ales, a common pitching range is 50-100 g/hL. For high-gravity or cold-start fermentations, brewers may evaluate 100-150 g/hL based on wort gravity, oxygenation, zinc and free amino nitrogen status, and target fermentation time. Rehydration in sterile water at approximately 25-30 C may improve dispersion; direct pitching can be validated by the brewery if performance data are acceptable.

ArtemisYeast supplies ART-BW-019 to B2B buyers with lot-based documentation for incoming quality review and supplier qualification. Available documents may include certificate of analysis, product specification, safety data sheet, allergen statement, GMO status statement where applicable, and food-grade declaration. Microbiological targets typically cover total plate count, coliforms, Escherichia coli, Salmonella, and wild yeast or mold controls appropriate for dry brewing yeast.

Production and packing are managed under HACCP-aligned food safety controls, with ISO 22000, FSSC 22000, Halal, or Kosher documentation available on request when applicable to the supply lot and origin. Buyers can request retained-sample policy, packaging photos, pallet configuration, and pre-shipment documents during qualification. For audit expectations and document handling, review the quality and documentation page or request a lot-specific technical pack.