Ardennes Belgian Ale
Liquid Ale yeast from Escarpment Labs.
Lab
Escarpment Labs· Ale · Liquid
Escarpment Labs· Ale · LiquidSpecs
Attenuation
76%
The share of sugars the yeast ferments out. Higher attenuation means a drier, stronger beer.
Optimal temp
18–24°C
64–75°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.
Common questions
- What is Ardennes Belgian Ale's attenuation?
- 76% apparent attenuation.
- What temperature should I ferment Ardennes Belgian Ale at?
- 18–24°C is the recommended range.
- Does Ardennes Belgian Ale produce phenolics (clove and spice)?
- Yes. Ardennes Belgian Ale is POF-positive — it makes 4-vinyl-guaiacol, the clove and spice character of hefeweizens, witbiers, and saisons.
Brew with Ardennes Belgian Ale
Build a recipe