LalBrew® Belle Saison Belgian Saison-Style Yeast

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 < 1 per 106 yeast cells
Bacteria < 1 per 106 yeast cells
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis


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 4 days
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 15°C(59°F) to 35°C(95°F)

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.