A Belgian ale with a balanced spicy and phenolic nose. Very tart and dry on the palate, with a complex finish. High attenuation and alcohol tolerance make this a good choice for a wide range of Belgian ales. This strain produces a high amount of organic acids. However, it does NOT produce lactic acid, and does not produce a true sour beer. The tartness is a by-product of the yeast fermentation. This strain has been known to make a great Belgian quad, as the extra acid production can help cut through the cloying sweetness.