LalBrew® Belle Saison™ Belgian Saison-Style Ale Yeast

$158.00

LalBrew Belle Saison™ is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. LalBrew Belle Saison™ is a diastaticus strain that allows brewers to achieve the high attenuation characteristic of this classic style.

Designed for warm-temperature fermentation true to traditional “Farmhouse” production methods, beers brewed with Belle Saison are fruity, spicy and refreshing.

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SKU: LalBrew® Belle Saison™ Category:

Description

Quick Facts

Beer Styles: Saison

Aroma: Citrus, pepper

Attenuation: High

Fermentation Range: 59-95°F (15-35°C)

Flocculation: Low

Alcohol Tolerance: 15% ABV

Pitching Rate: 50-100g/hL to achieve a minimum of 2.5-5 million cells/mL

Microbiological Properties

Classified as Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.

Typical Analysis of LalBrew Belle Saison™ Yeast:

  • Percent solids: 93% – 97%
  • Viability: ≥ 5 x 109 CFU per gram of dry yeast
  • Wild Yeast: < 1 per 106 yeast cells
  • Diastaticus: STA1 positive
  • Bacteria: < 1 per 106 yeast cells

Finished product is released to the market only after passing a rigorous series of tests.

Brewing Properties

In Lallemand’s Standard Conditions Wort at 68°F (20°C) LalBrew Belle Saison™ yeast exhibits:

  • Vigorous fermentation that can be completed in 4 days.
  • High attenuation and low flocculation.
  • Aroma and flavor are typical of Saisons with citrus and pepper notes.
  • The optimal temperature range for LalBrew Belle Saison™ yeast when producing traditional styles is 59°F (15°C) to 95°F (35°C).

Lag phase, total fermentation time, attenuation, and flavor are dependent on pitch rate, yeast handling, fermentation temperature and nutritional quality of the wort.

If you have questions, please don’t hesitate to contact us.

Why Dry Yeast?

Yeast regularly contains under 7% water while dry brewing. Rigid standards of quality are upheld during processing to refrain from microbial pollution. The exceptional strength of dry yeast takes into account rigorous QC testing to guarantee that under 1 wild yeast cell or bacterium per million cells of yeast is detected while brewing.

When it comes to most strains, 1g of dry yeast includes at least 5 billion suitable cells; however, the figure will shift marginally depending on the batch. Please contact us with any questions.

Additional information

Weight 1 lbs

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