Belgian Haze: Dry Yeast (11g)

Belgian Haze: Dry Yeast

Belgian Haze is a specialist Saccharomyces cerevisiae strain designed to replicate the refined complexity of traditional Belgian wheat beers. It is celebrated for its ability to produce a sophisticated bouquet of spice and phenols—typically manifesting as white pepper and clove—complemented by delicate orchard fruit esters. Unlike more aggressive Belgian strains, Belgian Haze maintains a moderate acidity that provides a refreshing, crisp finish without being overly tart. This strain is specifically engineered to work in harmony with traditional adjuncts such as bitter orange peel and coriander seeds. Its medium-to-low flocculation ensures that the characteristic, stable cloudiness remains in suspension, providing the iconic “haze” required for the style. Whether you are brewing a classic Witbier or an aromatic Belgian-style Blonde, this yeast provides the technical reliability and aromatic finesse required for professional continental brewing.

Key Benefits

1. Balanced Phenolic Profile: Delivers signature Belgian spice and pepper notes without overpowering the malt.
2. Stable Haze: Purpose-selected to maintain the permanent, milky cloudiness essential for Witbiers.
3. Low Acidity: Provides a rounded, refreshing mouthfeel that avoids harsh tartness.
4. Adjunct Synergy: Exceptionally well-suited for recipes involving citrus peels and botanical spices.
5. Predictable Kinetics: Offers steady, reliable fermentation within a controlled temperature range.

Applications

1. Brewing: The primary application. Specifically designed for Belgian Witbiers, Belgian Pale Ales, Belgian Blondes, and “White” IPAs.
2. Cider Making: Can be used to create “Belgian-style” ciders with unique spicy complexity and a naturally cloudy appearance.
3. Distilling: Useful for grain-based washes where a subtle spicy/phenolic ester profile is desired in the final spirit (e.g., speciality botanical spirits).
4. Winemaking: Not typically used in traditional viticulture, but potentially useful for experimental fruit-based beverages requiring a spicy aromatic lift.

Typical Usage

1. Pitch Rate: 50–100g per hectolitre (hl) of wort.
2. Standard Gravity: 50–75g/hl is recommended for moderate gravity mashes.
3. High Gravity (>1.065): Increase pitch rate to 100g/hl+ to ensure healthy fermentation and consistent ester production.
4. Instruction: Sprinkle directly onto the wort surface. Oxygenation and rehydration for “Generation 0” are beneficial to reduce lag time but are not strictly necessary.

Technical Data / Properties

1. Strain: Saccharomyces cerevisiae
2. Fermentation Temperature: 17°C – 22°C (Optimum: 18°C – 21°C)
3. Attenuation: 73% – 77%
4. Flocculation: Medium to Low
5. ABV Tolerance: 10%
6. STA1 / Diastaticus: Negative
7. POF (Phenolic Off-Flavour): Positive (Classic Belgian spice/phenol production)
8. Ingredients: Yeast (98.8%–99.2%), Emulsifier E491.

Storage and Handling

1. Storage: Store in a cool, dry place (ideally 5°C to 15°C). Ensure the environment is well-ventilated and away from direct sunlight.
2. Shelf Life: 3 years from the date of production if the vacuum seal remains intact.
3. Handling: Once opened, reseal the foil pack immediately to prevent moisture ingress. Store resealed packs in a refrigerator (0°C to 10°C) and use promptly for best results.

Summary

Belgian Haze is the professional solution for brewers aiming to master the Witbier style. By balancing traditional spicy phenols with a stable haze and a sessionable finish, it allows for the creation of elegant, authentic Belgian-style beers that pair perfectly with summer and speciality spice additions.