Belgian Haze: Dry Yeast (11g)

Belgian Haze: Witbier 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 subtle clove and white pepper—complemented by delicate fruit esters. Unlike some high-attenuation Belgian strains, Belgian Haze maintains a moderate acidity that provides a refreshing, crisp finish without being overly sharp. This strain is specifically engineered to work in harmony with traditional adjuncts such as bitter orange peel, lemon zest, and coriander seeds. Its low-to-medium flocculation ensures that the characteristic, stable cloudiness remains in suspension, providing the iconic “haze” required for the style. Whether brewing a classic Witbier or an aromatic Belgian Pale Ale, this yeast provides a professional, reliable foundation for high-quality continental brewing.

Key Benefits

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

Applications

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

Typical Usage

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

Technical Data / Properties

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

Storage and Handling

• Storage: Store in a cool, dry place (ideally 5°C to 15°C). Ensure the environment is well-ventilated and away from direct sunlight.
• Shelf Life: 3 years from the date of production if the vacuum seal remains intact.
• 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 sessionable finish, it allows for the creation of elegant, authentic Belgian-style beers that pair perfectly with summer and speciality spice additions.