A classic saison strain sourced from the Wallonia region of Belgium. This strain makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy. With attenuation averaging around 70 to 75%, some malt flavor will remain present. For best fermentation results, let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics. With high gravity saisons, it’s suggested to dry the beer with an alternate yeast (such as WLP001 California Ale Yeast) added after 50 to 60% fermentation.

YEAST SPECS:

• ATTENUATION: 78%-85%
• FLOCCULATION: MEDIUM
• ALCOHOL TOLERANCE: VERY HIGH (15%+)
• FERMENTATION TEMPERATURE: 68F-85F
• STA1: POSITIVE

SUGGESTED BEVERAGES & STYLES:

• BELGIAN DUBBEL
• BEGIAN PALE ALE
• BELGIAN TRIPEL
• SAISON
• WITBIER