Sourced from a Belgian monastery, this strain is ideal for Belgian quads, trippels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures (65-67°F/18-19°C) result in less fruity and more earthy beers.
WLP500 Monastery Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products.
Check out our Belgian tripel recipe using WLP500 Monastery Ale Yeast here.
**European customers can now order a 100% certified organic version of this strain from White Labs Copenhagen. The organic strains can be identified by their green label, the certified organic logo designations of the EU, USDA and Denmark as well as the addition of an “O” following the WLP strain number. If you are outside of European territory and interested in obtaining organic yeast from White Labs Copenhagen, please email [email protected]. Our team will follow up with you as we work to expand our shipping territories for organic yeast.**