Q3 PRIVATE COLLECTION: DRIE FAVORIETE BELGEN
SUMMER 2019 | LIMITED RELEASE JULY – SEPTEMBER
Iconic Belgian beers perfect for summer inspire our release of the “Three Favorite Belgians” this quarter, featuring 3463-PC Forbidden Fruit, 3538-PC Leuven Pale Ale, and 3822-PC Belgian Dark Ale. These original Private Culture Collection strains are sought after for witbiers, Belgian pale ales, strong ales, blond ales, Flanders, and more, for good reason: the aromatics of fruit orchards and fields at harvest, quenching tartness, effervescent citrus, florals, and spiciness, complexity and balance. Qualities like these are irresistible for pairing with fresh-picked local fruit such as cherries, peaches, apricots, and raspberries, too.
These strains are available to all retail customers for a limited time. Commercial customers are encouraged to order these strains during this quarter for shorter lead times! Find out more about which styles pair best with these strains at www.wyeastlab.com
3463-PC Forbidden Fruit
Beer Styles: Witbier, White IPA
Profile: A widely used strain in the production of Witbier and Grand Cru. This yeast will produce spicy phenolics which are balanced nicely by a complex ester profile. The subtle fruit character and dry tart finish will complement wheat malt, orange peel, and spice additions typical of Wits.
Apparent ABV Tolerance: 12%
Flocculation: Low
Apparent Attenuation: 72-76%
Temperature Range: 63-76 °F (17-24 °C)
Species: Saccharomyces cerevisiae
3538-PC Leuven Pale Ale
Beer Styles: Belgian Pale Ale, Belgian Dubbel, Belgian Tripel, Belgian Golden Strong Ale, Belgian Dark Strong Ale, Belgian Blond Ale, Flanders Red Ale, Oud Bruin
Profile: A complex alternative to the standard German wheat strain profile. This strain produces apple, pear, and plum esters in addition to the dominant banana character. The esters are complemented nicely by clove and subtle vanilla phenolics. The balance can be manipulated towards ester production through increasing fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top-cropping yeast and requires fermenter headspace of 33%.
Apparent ABV Tolerance: 12%
Flocculation: High
Apparent Attenuation: 75-78%
Temperature Range: 65-80 °F (18-27 °C)
Species: Saccharomyces cerevisiae
3822-PC Belgian Dark Ale
Beer Styles: Oud Bruin, Belgian Dark Strong Ale, Belgian Golden Strong Ale, Fruit Beer, Fruit and Spice Beer, Specialty Fruit Beer
Profile: This unique Belgian ale yeast is a high acid producer with balanced ester and phenol production allowing a good expression of malt profile, especially the strong flavors of darker malts and sugars. High alcohol tolerance. Spicy, tart, and dry on the palate with a very complex finish.
Apparent ABV Tolerance: 12%
Flocculation: Medium
Apparent Attenuation: 74-79%
Temperature Range: 60-80 °F (18-27 °C)
Species: S. cerevisiae var. diastaticus
You can expect the highest standard of quality and purity, guaranteed. We go to great lengths to ensure that our yeast strains are thriving when they hit your wort, and that they reliably deliver the flavor and character you desire. Only with Wyeast can you brew with the Original Premium Liquid Yeast.
Retailers, are you still interested in the previous Private Collection release? Each quarter you can inquire with customer service on the remaining inventory. We also provide Point of Sale material to market our products, at no cost to you. Currently we have Private Collection postcards and Wyeast Culture Collection Beer and Wine rack cards. We also offer a variety of Wyeast t-shirts, hoodies, and hats available for purchase.
Sincerely,
The Wyeast Team