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.
20 - 35°C (68 - 95°F)
Saccharomyces cerevisiae var. diastaticus
Classified as Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast. Typical Analysis of LalBrew Belle Saison™ yeast:
≥ 5 x 10⁹ CFU per gram of dry yeast
< 1 per 10⁶ yeast cells
Wild Yeast Media
This strain is known to grow on some wild yeast media including LWYM and LCSM.
< 1 per 10⁶yeast cells
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.
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