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This typical yeast strain is recommended for Belgian Saison-style beers and is characterised by a particularly high attenuation. It gives fruity aromas with a spicy character such as clove notes. This strain will produce highly refreshing and drinkable beers.

Attenuation 90%
Flocculation Low
Alcohol Tolerance
Optimum Fermentation Temperature 18°C - 28°C (64.5°F - 82.5°F)