LalBrew® Farmhouse™ Hybrid Saison-Style Yeast


  LalBrew Farmhouse™ is a truly innovative hybrid beer yeast selected to make hassle-free Saison beers and so much more. Eliminate the risk of cross-contamination that comes with a diastatic yeast while retaining all the characteristics that make Saison yeast so attractive: flavor, aroma profile, and high attenuation. This product is the result of the research and development work of Renaissance Yeast in Vancouver BC, Canada. LalBrew Farmhouse™ was selected using the most advanced breeding techniques. The Renaissance research team used classical and non-GMO methods to remove the STA1 gene, responsible for the diastatic activity of Saison yeasts. Care was taken to retain normal brewing sugar utilization to produce dry saisons. Additionally, the patented technology from University of California Davis (USA) ensures that the strain will not produce sulfurous flavors, therefore enhancing the saison yeast aroma characteristics.

SKU: LalBrew® Farmhouse™ Category:


Quick Facts

Beer Styles: Farmhouse style ales

Aroma: Clove, pepper, fruit notes

Attentuation: High

Fermentation Range: 68-86° F (20-30° C)

Flocculation: Low

Alcohol tolerance: 13% ABV

Pitching Rate: 50-100g/hL to achieve a minimum to 1-2 million cells/mL

Microbiological Properties

Classified as Saccharomyces cerevisiae, a top fermenting yeast.

Typical Analysis of LalBrew Farmhouse™ Yeast:

  • Percent solids: 93-96%
  • Viability: ≥ 5 x 109 CFU per gram of dry yeast
  • Wild Yeast: < 1 per 106 yeast cells
  • Diastaticus: Undetectable
  • 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°C (20°F), LalBrew Farmhouse™ yeast exhibits:

  • Vigorous fermentation that can be completed in 5 days.
  • High Attenuation and Low Flocculation.
  • Note: Contrary to traditional saison strains, LalBrew Farmhouse™ lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging.

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.

Additional information

Weight 1 lbs


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