- Classified as Saccharomyces cerevisiae
- Top-fermenting yeast
- Typical analysis of active dry strain:
- Solids 93%-95% • Living yeast cells ≥5 x 109 per gram of dry yeast
- Wild yeast <1 per 106 yeast cells* (Lysine method)
- Bacteria <1 per 106 yeast cells*
- Finished product is released to market only after passing a rigorous series of tests *According to ASBC and EBC methods of analysis
- Quick start and vigorous fermentation, which can be completed in 5 days above 17°C (63°F). High attenuation and high alcohol tolerance.
- Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.
- Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.
- Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase.
- Aroma is fruity, spicy and peppery due to ester and phenol production, and does not display undesirable odours when properly handled.