Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers. Belle Saison lets brewers create Saison-styles easily and with all the expected characteristics noted for this classic style. Designed for warm-temperature fermentation true to traditional production methods, beers brewed with Belle Saison exhibit the “Farmhouse” flavors and aromas making for fruity, spicy and refreshing beer.

Please see PITCHING RATE CALCULATOR HERE

Pitching rate of 0.5 – 1g per litre is recommended. If fermenting wort at 20c and a SG of 1.050 2 sachets is recommended

Microbiological Properties

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

• Percent solids  93% – 97%
• Living Yeast Cells  ≥  5 x 10⁹ per gram of dry yeast
• Wild Yeast Media – This strain is known to grown on some wild yeast media including LWYM and LCSM.
• Wild Yeast  < 1 per 10⁶ yeast cells
• Bacteria  < 1 per 10⁶ yeast cells

Belle Saison TDS

Brewing Properties

In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Belle Saison™ 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 traditional of Saisons with citrus and pepper notes.
• The optimal temperature range for LalBrew Belle Saison™ yeast when producing traditional styles is 20 – 35°C (68 – 95°F)
• This strain is POF Positive.

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.

Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.