WHC Lab Belgian Haze · Dry Wit Yeast · 11 g

Clove, pepper and soft fruit over a gentle, rounded acidity — the yeast side of a proper witbier. Belgian Haze is a dry wit strain that makes orange peel and coriander sing without burying the malt.

Attenuation 73–77 % · 18–21 °C · Medium–low flocculation · ABV tolerance 10 % · 50–100 g/hl · 11 g sachet

What it does in your beer

Belgian Haze gives a balanced fermentation profile: subtle spice and phenolic notes, hints of clove, pepper and fruit esters, and a gentle, rounded acidity. WHC Lab says it pairs particularly well with orange peel, lemon zest and coriander, accentuating their citrus and herbal qualities without overpowering the base malt.

Wit is its home. WHC Lab also points it at Belgian pale ales, Belgian blondes and speciality spiced ales.

At a glance

How much for a 20 L batch

At WHC Lab's 50–100 g/hl, a 20 L (0.2 hl) witbier takes 10–20 g, which is one to two 11 g sachets (approx., dosage × 0.2 hl). One sachet in 20 L is 55 g/hl, inside the range.

How to use

• Sprinkle it dry onto wort at 18–21 °C, straight from the sachet. WHC Lab's data sheet rules out rehydration and oxygenation as unnecessary, except for very high-gravity beers.
• Ferment at 18–21 °C, the range on WHC Lab's product page.
• Adding orange peel, lemon zest or coriander? This is the strain for it — WHC Lab says it accentuates their citrus and herbal notes.
• Opened sachet: reseal, refrigerate at 0–10 °C and use it promptly.

Pairs well with

Brewing a witbier? Try it with Czech Pilsner Malt and wheat flakes in the grist, then sweet orange peel and coriander in the boil — exactly the spices WHC Lab says this strain pairs with.

Storage & shelf life

• Store sealed in a dry place, ideally at 5–15 °C; cool to ambient is fine.
• Unopened and stored like that, it keeps for at least 2 years from production.
• Opened sachet: reseal it against air and moisture, refrigerate at 0–10 °C and use it soon.

Food information

• Food business operator: WHC Lab Limited, Ballinree House, Prospect Upper, Newcastle, Co. Wicklow, A63 HK02, Ireland
• Name: Dry brewing yeast
• Ingredients: yeast (Saccharomyces cerevisiae) 98.8–99.2 %, emulsifier: sorbitan monostearate (E491) 0.8–1.2 %
• Allergens: no added allergens (WHC Lab safety data sheet)
• Net quantity: 11 g
• Storage: cool and dry, ideally 5–15 °C

Údaje o potravině (CZ)

• Název: Sušené pivovarské kvasnice
• Složení: kvasnice (Saccharomyces cerevisiae) 98,8–99,2 %, emulgátor: sorbitan-monostearát (E491) 0,8–1,2 %
• Alergeny: bez přidaných alergenů (bezpečnostní list WHC Lab)
• Čisté množství: 11 g
• Skladování: v chladu a suchu, ideálně 5–15 °C
• Provozovatel potravinářského podniku: WHC Lab Limited, Ballinree House, Prospect Upper, Newcastle, Co. Wicklow, A63 HK02, Ireland

Good to know

• Temperature: the product page gives 18–21 °C, while WHC Lab's data sheet quotes a slightly wider 17–22 °C.
• The acidity is gentle and rounded, not sour — the data sheet calls it a lower acidity.
• This sachet ships from our partner warehouse in the Czech Republic; any equipment in the same order travels separately.

FAQ

Does Belgian Haze work with orange peel and coriander?
Yes. WHC Lab says it pairs particularly well with orange, lemon zest and coriander, accentuating their citrus and herbal qualities.

What temperature should I ferment Belgian Haze at?
18–21 °C is the recommended range on WHC Lab's product page; the data sheet gives 17–22 °C.

How many sachets for 20 L?
One or two. The 50–100 g/hl dose is 10–20 g in 20 L.

Will it make my beer sour?
No. It gives a gentle, rounded acidity alongside clove, pepper and fruit esters.