Abbaye is an ale yeast of Belgian origin.  

�Selected for its ability to ferment Belgian style beers ranging from low to high alcohol, Abbaye produces the spiciness and fruitiness typical of Belgian and Trappist style ales.  
�When fermented at higher temperatures, typical flavors and aromas include tropical, spicy and banana.
�At lower temperatures, Abbaye produces darker fruit aromas and flavors of raisin, date and fig.
�Traditional styles brewed with this yeast include but are not limited to Belgian White, Belgian Blonde, Belgian Golden, Dubbel, Tripel, and Quad.  
�Vigorous fermentation that can be completed in 4 days.
�High attenuation and Medium to High flocculation.
�Aroma and flavor is fruity and spicy with a hint of alcohol.
�The optimal temperature range for Abbaye yeast when producing traditional styles is 17�C(63�F) to 25�C(77�F).

Pitch Rate
50 - 100g/hL to achieve a minimum of 2.5 - 5 million cells/mL