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LalBrew Belle Saison Belgian Style Ale Yeast (500g)



LalBrew Belle Saison™ is a Belgian-style ale yeast selected especially for its ability to create Saison-style beers. LalBrew Belle Saison™ is a diastaticus strain that allows the 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 LalBrew Belle Saison™ are fruity, spicy and refreshing. Through expression of a β-glucosidase enzyme, LalBrew Belle Saison™ can promote hop biotransformation and accentuate hop flavor and aroma in hoppy Saison-style beers.


Attenuation 86-94%
Fermentation Range 20 - 35°C (68 - 95°F)
Flocculation Low
Alcohol Tolerance 15% ABV
Pitch Rate 500-100 g/hL
Species Saccharomyces cerevisiae var. diastaticus


Microbiological Properties

Classified as Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.
Typical Analysis of LalBrew Belle Saison™ yeast:

Percent Solids



5 x 10 CFU per gram of dry yeast

Wild Yeast < 1 per 10 yeast cells
Wild Yeast Media

This strain is known to grow on some wild yeast media including


STA1 Positive


< 1 per 10 yeast cells

Brewing Properties

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

  • Vigorous fermentation that can be completed in 10 days. The majority of fermentation is complete after the first 4 days, with gravity continuing to drop slowly thereafter due to glucoamylase activity. Ensure final gravity is stable prior to packaging.
  • Very High attenuation and Low Flocculation.
  • Aroma and Flavor is typical of Saisons with citrus and pepper notes.
  • This strain is POF Positive.
  • The optimal temperature range for LalBrew Belle Saison™ yeast when producing traditional styles is 20 - 35°C (68 - 95°F).
  • Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins. Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews.

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