← Yeast
LalBrew Belle Saison
Lallemand · ale · Dry
Expressive Belgian farmhouse dry yeast: fruity, peppery and phenolic, with very high attenuation and a dry finish. The flexible, forgiving workhorse for saisons and farmhouse ales.
3 brews
About
A Belgian saison yeast selected for reliable, expressive farmhouse character. It throws classic saison esters (fruity, peppery, spicy) even at lower pitching temperatures, while warmer fermentation pushes the phenolic and ester expression much further. Its defining trait is reliable, complete attenuation, the key to the bone-dry finish a good saison needs, across a wide and forgiving temperature range.
Specs
- Attenuation
- 78–85%
- Flocculation
- Low
- Temperature
- 20–30°C
- Optimal
- 24–28°C spicy; 20°C fruit-forward
- Alcohol tolerance
- 14% ABV
- Ferment time
- 7–14 days (temperature dependent)
- Pitch rate
- 1 pack for up to 20 L at <1.060 OG
- Form
- Dry
Recipe pairing
- Grains
- Light lager and pilsner malt, wheat malt, rye (adds a spice layer)
- Hops
- Czech Saaz, Styrian Goldings, Fuggles
- Adjuncts
- Restrained; let the yeast lead. A little sugar helps dry out higher-gravity versions.
- Suited to
- Saison, Farmhouse Ale, Bière de Garde, Belgian Pale Ale, Belgian Blonde Ale
Brewing tips
- Ferment warm (24–28°C) for a classic spicy saison; cooler (20°C) for a more fruit-forward result.
- Start warm and keep it warm. Saison strains can stall mid-ferment if the temperature drops.
- Allow full attenuation before packaging; don't rush the dry finish.
- Not recommended for pressure fermentation; ester and phenolic expression is pressure-sensitive.
Handling & storage
- Rehydration
- Rehydrate at 30°C for 15 min, or direct-pitch at fermentation temperature (highly viable dry yeast).
- Storage
- 2–8°C; short-term room temperature is acceptable.
- Shelf life
- 2 years refrigerated.
In your brews
Used in 3 batches 2021-10-23 → 2024-01-14
Attenuation (achieved) 86–98% spec 78–85%
Avg ferment temp 20°C range 20–30°C
ABV range 5.8–7.5% 3 measured