Ardennes Ale
Liquid Ale yeast from Escarpment Labs.
Lab
Escarpment Labs· Ale · Liquid
Escarpment Labs· Ale · LiquidSpecs
Attenuation
72–80%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–25°C
64–77°F
The range where this strain ferments cleanly, without throwing off-flavors. Most brewers pitch near the low end.
Flocculation
Med-high
How readily the yeast clumps together and drops clear once fermentation winds down.
Genetic traits
Phenolics
POF+
Clove & spice
Throws phenolics — the clove and spice notes (4-vinyl-guaiacol) behind hefeweizens, witbiers, and saisons. Expect a spicy character, not a clean one.
Diastatic
STA-1−
Not diastatic
Does not carry the STA1 (diastaticus) gene. It attenuates normally, with no diastaticus over-attenuation or gushing risk.
Same strain, other labs
Usually used in
Belgian IPABelgian Pale AleBlonde AleTrappist SingleWitbierBière de GardeSaisonBelgian Golden Strong AleBelgian Dark Strong AleBelgian DubbelBelgian Tripel & Belgian Quad
Common questions
- What is the Ardennes Ale equivalent?
- B45 Gnome, OYL-024 Belgian Ale A, WLP550 Belgian Ale Yeast, and 3522 Belgian Ardennes — the same strain from other labs, the Ardennes / Achouffe (WLP550) strain.
- What is Ardennes Ale's attenuation?
- 72–80% apparent attenuation.
- What temperature should I ferment Ardennes Ale at?
- 18–25°C is the recommended range.
- Does Ardennes Ale produce phenolics (clove and spice)?
- Yes. Ardennes Ale is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
- What beer styles is Ardennes Ale good for?
- Belgian IPA, Belgian Pale Ale, Blonde Ale, Trappist Single, Witbier, Bière de Garde, Saison, Belgian Golden Strong Ale, Belgian Dark Strong Ale, Belgian Dubbel, and Belgian Tripel & Belgian Quad.
Brew with Ardennes Ale
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