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| B56 Rustic || Brasserie de Blaugies <ref name="IOY"></ref> || 72-76 || Medium || 68-80 || This unique yeast can be used in your saison, farmhouse ale, or other Belgian styles where high ester levels are important. Rustic typically produces a lot of bubblegum and juicy aromas that compliment complex maltiness. Similar to Wyeast 3726 <ref name="IOY"></ref>.
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| B63 Monastic || Chimay <ref name="IOY"></ref> || 74-78 || Medium-Low || 68-78 || This strain is a beautiful yeast for fermenting abbey ales, especially quads; high alcohol and dark Belgian beers. Monastic will produce beers with a high level of phenolic character and esters. It can be slow to begin fermentation but will easily dry out high gravity worts. This strain is a low flocking strain, so expect it to stay suspended for a long time. Similar to Wyeast 1214 and WLP500 <ref name="IOY"></ref>.
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| B53 Fish Finder || Orval <ref name="IOY"></ref> || 74-78 || Medium || 65-73 || The classic choice for a Belgian IPA. Fish Finder has a very mild phenolic character balanced with moderate fruitiness. Often used for primary and then finished with a secondary Brettanomyces yeast. Similar to WLP510 <ref name="IOY"></ref>.
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| B44 Whiteout || Celis White/Hoegaarden <ref name="IOY"></ref> || 72-76 || Medium-Low || 62-72 || This is the strain for Belgian Wit style beers. Whiteout produces an excellent balance of spicy phenolic character and esters. Along with the necessary aromatics, this strain produces a significant amount of acidity which is perfect for wits and other light colored Belgian ales. Whiteout can be flocculent during fermentation, then become non-flocculent at the end. This may lead to slower than normal fermentation. Similar to Wyeast 3944 and WLP400 <ref name="IOY"></ref>.