I was just looking something up on the Fermentis website and saw two new ale strains listed, HA-18 and BE-134.
SafAle[emoji769] HA-18 – NEW!
Ideal mix of yeast and enzymes for very highly attenuated beers such as Barley Wines.
→ Able to reach 18% v/v of ethanol, depending on the process and the substrate.
→ Very good resistance to the osmotic pressure and high fermentation temperatures (thermotolerant yeast).
SafAle[emoji769] BE-134 – NEW!
The obvious choice for highly attenuated beers with phenolic character such as Belgian-Saison style.
→ Produces highly refreshing and drinkable beers.
→ Offers fruity aromas and spicy character such as clove notes
Anyone try either of these? Any guesses which strains these are equivalent to? WLP099 and WY3724 maybe?
BE-134 isn’t very new. HA-18 seems brand-new though. I’m trying to find dry equivalents for most styles, but on these two I am not sure yet on equivalents. BE-134 is probably one of the well-known Trappist strains but I’m not yet sure which one.
This is a WAG, admittedly, but I wonder if the HA-18 is for Hornindal - of the Kviek strain family?
The Voss Kviek is popular and I think Omega’s Hot Head may be from that strain. In any event, it is great to hear that a heat and alcohol tolerant clean ale strain is out there.
BE-134 (the Fermentis artist formally known as Abbaye, not to be confused with the current, and phenomenal Lallemand Abbaye strain) is not of Trappist provenance but rather another member in a long line of repurposed saison strains marketed as generically “Belgian”.
Lallemand Abbaye, however, is reportedly (from Lallemand R&D) a dry version of the Chimay strain.
