Our own genetic hybrid of French Saison (OYL-026) and Belgian Saison (OYL-027). It is versatile, aromatic and attenuative with a silky mouthfeel. It excels in high gravity beverages, ferments reliably and thoroughly without pause, and is spicy, complex, tart, dry and crisp. The flavor profile leans toward Belgian Saison (OYL-027) with some bubblegum. More fruit character and fewer phenolics than French Saison (OYL-026), but has its solid fermentation kinetics.
| Attenuation | 80% - 90% |
| Flocculation | Low |
| ABV Tolerance | up to 11% |
| Optimum Fermentation Temperature | 18°C - 25.5°C (65°F - 78°F) |