Belgian Ale

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 is more prominent, and at the upper range yeast esters are more pronounced. Like some other Belgians, it needs stepmashing to really attenuate well.

JY011 brings the bold flavors of East Flanders to your brewhouse. This top-fermenting yeast produces classic Belgian notes—think spicy phenols, ripe fruit, and a hint of malt sweetness. It’s smooth and full-bodied, blending seamlessly with pale and crystal malts for a rounded mouthfeel. Perfect for  robust Belgian ales that are complex without being overwhelming. Great for Belgian table beer, and malt forward medium gravity beers with great drinkability.

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. Great for blending, for example with JY240.

JY064 is a dynamic Belgian ale yeast strain. This strain is tailored for brewers aiming to capture a bold interplay of spicy phenolics and nuanced fruit esters, balanced with a robust hop character.  JY064 delivers vibrant peppery notes making it ideal for Saisons, Belgian Pale Ales, and hop-forward specialties. Its fermentation profile is robust, performing consistently across a wide temperature range, with cooler fermentations emphasizing spice and warmer ones enhancing fruitiness. With moderate flocculation and high attenuation, JY064 produces a crisp, dry beer with a refined clarity, perfect for both traditional Belgian styles and innovative brews that demand a touch of Belgian flair. Diastatic. 

A Belgian Abbey strain, noticeable spice character on the nose. A great strain for lower abv blonde ales and Tripels. House strain for a famous Belgian-style brewery in Canada.

Unleash the medieval magic of JY159 Castle. Create bold, complex Belgian Dark Strong Ales with this yeast. This yeast conjures spicy, phenolic aromas with a tart edge, producing clove, pepper, and subtle fruit notes that deepen at warmer fermentation temperatures. Its dry, crisp finish is ideal for rich malts and/or fruit additions. Castle thrives in high-gravity worts, delivering beautiful high-gravity beers.

JY164 Mischief is great for effervescent, strong Belgian Golden Ales. Spicy phenolic clove and a whisper of pepper with estery fruitiness. A touch of sulfur during fermentation fades to reveal a crisp, effervescent finish, perfect for beers from sessionable blondes to potent 12% ABV giants. Mischief’s low flocculation helps its high attenuation ensuring a dangerously dry, refreshing profile. Diastatic. 

A famous yeast, suited for darker higher gravity Belgian style beers. Great for Belgian beers that need to be dry and are on the bigger end of the spectrum. Mild on the spice character and a nice flowery ester bouquet. Famous for the Trappist brewery having only a single beer as its offering (with some exceptions). 

Borne in the Ardennes of Belgium, a favorite of many brewer 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.

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.

A famous Belgian strain, used by many Trappist breweries. Dry and reliable. Ideal for blondes, dubbels, tripels, and even witbiers.

A whimsical yeast for fruity and spicy Belgian Witbiers. Rumored to originate from one of the more quirky breweries of West Flanders, this wit-strain is more outspoken than its counterparts. Think orange zest, ripe banana, finishing with subtle spicy phenolics reminiscent of coriander and clove. Its high attenuation delivers a crisp, dry finish. Perfect for  effervescent witbiers or experimental Belgian ales.

JY265 Notre-Dame is a true Trappist style yeast. This strain produces a rich bouquet of dark fruit—plum, raisin, and cherry—interlaced with muted spicy notes of clove and black pepper. A balanced attenuation generates a smooth, slightly sweet finish that carries the warmth of high-gravity ales. Perfect for dubbels, quadrupels, or bold Belgian strong ales. When fermented cooler, it will produce very clean ales, that almost have no Belgian character.