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White Labs Yeast - 530 Abbey Ale

White Labs Yeast - 530 Abbey Ale


WLP530 Abbey Ale Yeast

Used to produce traditional Belgian style beers. Similar to WLP500, but is less fruity and more alcohol tolerant (up to 15% ABV). Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.

Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

Style Rating Style Rating
Dubbel 4 Trippel 4
Spiced Ales 4 Grand Cru 4
Other High Gravity 2 Christmas Beers 2
Specialty Beers 2 Saisons 2


Feedback and experiences from previous customers. 


By: Back River Brewing | Date: Apr., 14th 2016 | Beer(s) Brewed:Dark ale


Brought this yeast home in October, and mistakenly left it at room temperature for about 12-15 hours, then refrigerated. In March, I finally got around to brewing. Made a yeast starter for about 10 hours, then pitched. Within 36 hours, things were starting to bubble, and over the next couple of days, built up to the point that it blew through the airlock and puddled the bucket lid. Tough stuff.



By: Dave Sergio | Date: May., 15th 2014 | Beer(s) Brewed: All beers we produce


This is a wonderful strain and we couldn't be more happy with it. It is the only strain we use and we produce over 40 different beers with it every year. Thanks for all you do! Keep rockin'. Hell yeah! 



By: benevolent brews | Date: Nov., 23rd 2012 | Beer(s) Brewed:Various Belgian styles, experimental beers, cider.


Have used this yeast for a lot of Belgian styles and have always had great results across the board. The yeast's flavor profile is spectacular ... especially in my 9.4 % ABV "Transcontinental Tripel" that uses Cascade hops for bittering. Recently I have been putting this yeast to more "unconventional" uses. This includes a hard cider and rye apple ale. Overall I am very happy with this yeast, and find the mild fruitiness of this strain complements the natural flavors/aroma of the apples very well. It also paired well with the spicy flavor that the 2lbs of rye added to the rye apple ale.



By: A H | Date: Nov., 23rd 2012 | Beer(s) Brewed: light saison


I currently live and brew in the attic of a poorly insulated house. It's about 58 F in the winter and it can be well above 90 F in the summer. The temperature also varies tremendously from night to day. Whenever I have brewed with dry yeast in such conditions, the results end up tasting like a bit of diesel fuel has been incorporated into the recipe. When I brew with White Labs, the results are delicious, even when the temperatures exceed the recommendations. I brewed a light saison style last year with my first White Labs strain because another brewer claimed it would ferment well at "blood warm" temperatures. I put your strain to the test last summer, and it produced a fine, subtle saison that continues to drink well a year later. I recently brewed an excellent trippel style beer with some WLP530 and despite the abuse the yeast received from some rather drastic changes in temperature, it is a fine beer. I am looking forward to brewing more with White Labs yeasts!
(Note: this review also posted for WLP565)

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