This typical yeast strain is recommended for Belgian Saison-style beers and is characterised by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers.
Saccharomyces cerevisiae
ideal fermentation temperature: 18-28°C (64.4-82.4°F)
dosage: 50-80 g/hl
