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.
Strain Type
Belgian Ales
Flocculation
Medium-Low
Attenuation
74-78%
Temperature Range
68–78° F (20–26° C)
Alcohol Tolerance
12%
Omega Yeast's metabolically healthy cells produce vigorous fermentation and consistent results for home brewers and probrewers alike.
