← Yeast
SafAle BE-134 Belgian Saison
Fermentis · ale · Dry
A diastaticus Belgian saison strain (from France) built for extreme attenuation. Bone-dry, spicy, fruity and phenolic — the classic choice when you want a crisp, fully-fermented saison.
2 brews
About
A Belgian saison brewer's yeast (Saccharomyces cerevisiae var. diastaticus) recommended for very well-attenuated beers, producing fruity, floral and phenolic notes with a markedly dry character. It ferments cleanly at elevated temperatures and is ideal for Belgian saison and farmhouse styles where a crisp, bone-dry finish is the goal.
Specs
- Attenuation
- 89–93%
- Flocculation
- Low
- Temperature
- 18–28°C
- Optimal
- 24–28°C for full saison character
- Alcohol tolerance
- 11% ABV
- Ferment time
- 7–14 days
- Pitch rate
- 50–80 g/hL; 1 pack for ~20 L
- Form
- Dry
Recipe pairing
- Grains
- Pilsner malt base; wheat for body and head
- Hops
- Czech Saaz, Styrian Goldings — saisons are yeast-forward
- Adjuncts
- Sugar pushes the already-dry finish further; pairs well with spice/citrus additions
- Suited to
- Saison, Belgian Farmhouse Ale, Fruit Saison, Summer Ale
Brewing tips
- Diastaticus (STA1-positive): it keeps eating dextrins, so confirm gravity is truly stable before packaging to avoid over-carbonation or gushing.
- Ferment warm (24–28°C) for full peppery, phenolic saison character.
- Expect a very dry, crisp finish — build a touch more body into the grain bill if you don't want it austere.
Handling & storage
- Rehydration
- Rehydrate 15–30 min at ~27°C, or direct-pitch.
- Storage
- 2–8°C; room temperature acceptable short-term.
- Shelf life
- ~36 months from production; check the date code.
In your brews
Used in 2 batches 2023-02-14 → 2023-11-15
Attenuation (achieved) 92–94% spec 89–93%
Avg ferment temp 23°C range 18–28°C
ABV range 5.9–6.3% 2 measured