Yeast List

French Saison

MBIT ID: EL-FRENCH-SAISON

Escarpment Labs
Liquid
Ale

(Saccharomyces cerevisiae var. Diastaticus)

90 - 100%
low
1.3 bn / ml ≈ 130 bn / 100 ml
22.00
to
30.00
16

Genetics and Properties

Phenolic
Diastatic
N/A

Description

This is an extremely versatile Saison strain that can be used in the production of a broad array of beer styles. It performs best when fermented warm, however can tolerate lower temperatures. At lower temperatures expect light esters and citrus notes, though when fermented much warmer (23°C or higher) one can expect pepper, spice and an explosion of esters. This strain is very attenuative and will result in dry beers but will still result in a very pleasing mouthfeel.

Flavour/Aroma

White Pepper, Lemon, Citrus

Dosage

7 million cells/mL

Suitable Styles

  • Saison
  • Witbier
  • French Table Beer

Attenuation Calculator

How this yeast strain would behave in a typical fermentation.

1.005
1.000

*Expected final gravity range for fermentation with this yeast. This simple calculator does not take alcohol tolerance into account.

Footnotes

  • * Rough estimate based on yeast form
  • ** Hazy and thiolized are based on research from Omega Labs
  • *** Origins are often unreliable (hearsay) and difficult to determine

Sources

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