Belgian yeasts are more outspoken than their English and American counterparts. Often more fruity and estery, they will have a strong impact on the flavor of your beer. We offer several Belgian strains, each with its own characteristics.

JY008 - Saint Nicholas, Belgian Ale I
Estery and aromatic, Saint Nicholas is a beautiful Belgian yeast strain suited for a wide variety of Belgian-style beers, such as blonde ales, belgian pale ales, as well as the classic Singel, Dubbel, Tripel and Quadruples. The yeast is very fruity and does well on a wide range of temperatures. At the lower temperatures maltiness comes more forward, and at the higher range yeast esters are more pronounced.

Origin: Poperinge, Belgium
Temperature Range: 68-78°F (18-26°C)
Flocculation: ++(+)
Attenuation: 70-78%
Alcohol Tolerance:12%

JY011 - Belgian Ale II
Rumored to originate from a famous brewery in Antwerp. Comparatively clean and versatile. Produces less aromatics than other Belgian yeasts, and is therefore more suited for malt-driven beers and Belgian-style pale ales, but still carries the Belgian aromatic flair. A great yeast with a pleasant character.

Origin: Antwerp, Belgium
Temperature Range: 62-74°F (17-23°C)
Flocculation: ++(+)
Attenuation: 73-78%
Alcohol Tolerance:11%

JY027 - Belgian Ale V, Scourmont
Trappist yeast from one of the six Trappist breweries from Belgium. Strong fruity esters at elevated fermentation temperatures, but more subdued and spicy at lower fermentation temperatures. Great yeast for the full spectrum of Belgian abbey ales and specialty beers.

Origin: Belgium
Temperature Range: 62-74°F (17-23°C)
Flocculation: ++(+)
Attenuation: 76-81%
Alcohol Tolerance:12-13%

JY064 - Belgian Ale VII
Belgian Abbey yeast producing intense esters at higher temperatures, and strong spice notes at lower temperatures. Fast and aggressive fermenting yeast, great for dark and strong Belgian Styles, but doing really well in blonde and lighter beers. Has a wide fermentation temperature range. Aggressive yeast aromas will subdue when aged.

Origin: Belgium
Temperature Range: 59-75°F (15-24°C)
Flocculation: +
Attenuation: 70-80%
Alcohol Tolerance:12%

JY104 - Belgian Ale IX, Benedict Abbey
Belgian Abbey yeast that is super robust. Original yeast from a famous brewery in Flemish Brabant, but retired after the brewery was acquired by one of the big brewing behemoths. Only at Jasper Yeast! Can be underpitched without problems, ferments hard and aggressive. High spice producer, lower fruitiness than its Belgian brethren.

Origin: Flemish Brabant, Belgium
Temperature Range: 68-77°F (20-25°C)
Flocculation: +(+)
Attenuation: 75-80%
Alcohol Tolerance:12%

JY164 - Belgian Ale XIV
Yeast from a famous brewery in East Flanders, superior for brewing strong Golden ales. Also well suited for other Belgian styles that do well with a spicy yeast strain. Can resist high ethanol concentrations. Flocculation is low.

Origin: East Flanders, Belgium
Temperature Range: 65-80°F (17-28°C)
Flocculation: +
Attenuation: 75-80%
Alcohol Tolerance:13%

JY206 - Belgian Ale XV
Borne in the Ardennes of Belgium, a favorite of many American that wants to brew Belgian beers with a yeast that works without any problems. Suitable for a wide variety of Belgian styles, depending on fermentation characteristics and grain bill. Tends to be spicy and fruity, with spiciness being on the forefront at lower fermentation temperatures, and estery at the higher range. Flocculates unexpectedly well.

Origin: Ardennes, Belgium
Temperature Range: 65-77°F (18-25°C)
Flocculation: +++
Attenuation: 73-77%
Alcohol Tolerance:11%

JY207 - Belgian Wit I
Witbier yeast from the original Witbier brewer in Belgium. Spicy and phenolic, with a nice estery finish. Great for witbier, Grand Cru-style wit and specialty beers.

Origin: Belgium
Temperature Range: 63-76°F (17-24°C)
Flocculation: +
Attenuation: 70-77%
Alcohol Tolerance:12%

JY240 - Belgian Ale VIII, Sixtus
Trappist yeast from one of the six Trappist breweries from Belgium. Arguably the most used Trappist yeast outside of the original brewery. Highly attenuative, lending itself well for the dryer Belgian styles such as Belgian Pale, Blonde, Tripel and Golden Strong. This is of course completely up to interpretation, there are no rules when it comes to Belgian strains. Does well with a higher fermentation temperature.

Origin: Belgium
Temperature Range: 70-80°F (21-27°C)
Flocculation: +
Attenuation: 78-86%
Alcohol Tolerance:12%