• BE-256 is recommended for a range of Belgian type beers such as abbey style known for its fruitiness and high alcohol content
• Formerly known as "Abbaye", this strain ferments very fast with a very high attenuation percentage
• Fermentis active dry yeast offers reliability, ease-of-use, and consistency to home and professional beverage makers across the world

Abbey style beers are known for their high alcohol content and mild estery flavors, and brewing them is best done with a suitable yeast strain. Safale BE-256 (formerly called Abbaye) ferments fast with very high attenuation, contributing subtle, well-balanced aromas. In high-gravity brews, it can produce beers with up to 11% ABV. Or used for lower-alcohol styles, it gives a dry, crisp finish that makes for refreshing session beers or other light styles.

This yeast can be pitched directly, but if you prefer to rehydrate, the instructions are below.

Sprinkle the yeast in a minimum of 10 times its weight of sterile water or wort (we suggest 4 oz) at 70°F to 77°F (21 to 25 °C). Do not stir. Leave to rest 15 to 30 minutes. Gently stir for 30 minutes, and pitch the resultant cream into the fermentation vessel.

• Attenuation: 82-86%
• Sedimentation Time: Fast
• Alcohol Tolerance: 9-11% ABV
• Optimum Fermentation Temp: 64-78°F