The Abbey Ale C's Trappist origin is best coupled with a little monastic patience: a notably low-flocculator, it is highly attenuative, with a fruity profile and lightly perceptible spiciness, as well as often significant banana.
Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike.
Strain Type
Belgian Ales
Flocculation
Medium-Low
Attenuation
74-78%
Temperature Range
68–78° F (20–26° C)
Alcohol Tolerance
12%
