Sourced from the Wallonia region of Belgium, this strain is a classic saison strain. It produces flavors and aromas that are earthy, spicy and peppery. Some malt flavors will remain present due to the attenuation averaging around 70 to 75%. Let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics for best fermentation results. It’s suggested to dry the beer with an alternate yeast (such as WLP001 California Ale Yeast®) added after 50 to 60% fermentation with high gravity saisons.
Alcohol Tolerance: 5-10% ABV
Optimum Ferm Temp: 68-85˚F
Recommended Styles: Belgian Dubbel, Belgian Pale Ale, Belgian Tripel, Saison, Witbier
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