LalBrew Premium Series Belle Saison Yeast x 11g is a Belgian-style ale strain selected specifically for producing dry, fruity and spicy Saison-style beer. It delivers the traditional farmhouse character expected from classic Belgian Saisons, including citrus, pepper and expressive spice notes.

Belle Saison is a vigorous top-fermenting yeast with high attenuation and low flocculation. Unlike some specialty Saison strains, it commonly begins fermenting quickly and can complete active fermentation in a relatively short period under suitable conditions.

This strain is classified as Saccharomyces cerevisiae var. diastaticus. It can ferment some dextrins that standard brewing yeast may leave behind, allowing the beer to achieve the very dry finish associated with traditional Saison.

Suitable Beer Styles

Use Belle Saison for brewing:

• Belgian Saison
• Farmhouse Ale
• French-inspired Saison
• Belgian Specialty Ale
• Table Saison
• Strong Saison
• Spiced Ale
• Fruit Saison
• Belgian Golden Ale
• Rustic Pale Ale
• Experimental Farmhouse Beer
• Dry specialty ales

Its high attenuation and refreshing finish make it especially suitable for beers designed to remain crisp, lively and easy to drink.

Flavour and Aroma Profile

A typical fermentation can produce:

• Black pepper
• Citrus
• Gentle spice
• Fruity esters
• Dry farmhouse character
• Light herbal notes
• Refreshing fermentation complexity

Temperature, wort composition and pitching rate can influence the balance of these flavours.

Warmer fermentation usually encourages a stronger ester and spice profile. Cooler fermentation within the recommended range may create a more restrained result, although the beer can still retain clear Saison character.

For a bold and traditional farmhouse profile, many brewers ferment above 25°C. The strain can perform at temperatures up to approximately 35°C when suitable temperature control is available.

Yeast Characteristics

• Yeast classification: Saccharomyces cerevisiae var. diastaticus
• Fermentation type: Top fermenting
• Format: Active dry brewing yeast
• Sachet size: 11 grams
• Recommended fermentation range: 15–35°C
• Attenuation: High
• Flocculation: Low
• Fermentation activity: Vigorous
• Typical fermentation time: Approximately four days under standard conditions
• Aroma and flavour: Citrus, pepper, fruit and spice
• Solids: Approximately 93–97%
• Living yeast cells: At least 5 × 10⁹ per gram
• Wild yeast: Less than 1 per 1,000,000 yeast cells
• Bacteria: Less than 1 per 1,000,000 yeast cells

Fermentation time and attenuation depend on pitching rate, temperature, yeast handling, wort gravity and nutritional quality.

High Attenuation and a Dry Finish

One of the defining characteristics of LalBrew Premium Series Belle Saison Yeast x 11g is its ability to ferment very thoroughly.

Because it can utilise certain dextrins, the strain may produce:

• A low final gravity
• A dry and crisp finish
• Reduced residual sweetness
• Greater alcohol production from the same starting gravity
• Stronger spice and hop definition
• A lighter perceived body

This dry finish is central to the Saison style. However, brewers should consider it when developing recipes, as the beer may finish drier than expected if the strain is treated like a standard ale yeast.

Avoid packaging the beer too early. Always wait for stable gravity readings over consecutive days before bottling or kegging.

Fermentation Temperature

Belle Saison performs across a broad range from approximately 15°C to 35°C.

For a more expressive farmhouse profile, fermenting between approximately 25°C and 35°C can encourage stronger pepper, citrus and fruit character.

A temperature-controlled fermentation environment is recommended because stable warmth helps the yeast ferment consistently.

Avoid allowing the temperature to fall sharply during active fermentation. A sudden drop may slow yeast activity and extend the fermentation period.

General Brewing Instructions

1. Clean and sanitise the fermenter and all equipment that will contact the wort.
2. Transfer the prepared wort into the sanitised fermentation vessel.
3. Bring the wort into the selected fermentation range.
4. Pitch the required amount of yeast according to the instructions printed on the sachet.
5. Leave sufficient headspace for vigorous fermentation.
6. Maintain a stable temperature between 15°C and 35°C.
7. Monitor the fermentation with a hydrometer or gravity-reading device.
8. Confirm stable gravity readings over consecutive days.
9. Bottle or keg only after fermentation is complete.
10. Carbonate and condition according to the chosen Saison style.

The recommended pitching rate is approximately 50–100 grams per 100 litres to achieve around 2.5–5 million viable cells per millilitre.

Higher-gravity wort and larger batch volumes may require additional yeast.

Diastaticus Cleaning Precautions

Belle Saison is a diastaticus strain. This means it can ferment dextrins that many standard ale yeasts cannot use.

Extra care must be taken when cleaning and sanitising equipment because residual yeast may affect future batches. Cross-contamination could cause unintended over-attenuation, over-carbonation or flavour changes in beer brewed with other strains.

Recommended precautions include:

• Clean equipment thoroughly immediately after use
• Use an effective brewing sanitiser
• Disassemble taps, valves and transfer fittings
• Pay close attention to scratches and hard-to-reach areas
• Clean hoses, bottling wands and airlocks carefully
• Consider separate soft equipment for diastaticus strains
• Confirm all future fermentations are complete before packaging

Soft or scratched plastic equipment can be more difficult to sanitise completely. Replace worn components where necessary.

Low Flocculation

Belle Saison has low flocculation, so the yeast may remain suspended for longer after fermentation.

This can contribute to natural haze and continued flavour development. However, it may require additional settling time before packaging.

To improve clarity:

• Allow the beer to rest after fermentation
• Cold condition where suitable
• Use brewing finings if desired
• Transfer carefully above the sediment
• Avoid moving the fermenter before packaging

A slight haze is acceptable in many farmhouse and Saison-style beers.

Using Belle Saison with Specialty Ingredients

Belle Saison works well with ingredients commonly used in farmhouse and Belgian-style brewing, including:

• Wheat malt
• Rye malt
• Spelt
• Oats
• Belgian brewing sugars
• Orange peel
• Coriander
• Pepper
• Grains of paradise
• Lemon peel
• Honey
• Fruit additions
• Herbal ingredients

Keep spice additions restrained at first because the yeast already produces a strong pepper and citrus profile.

Hop Pairing Suggestions

Traditional European hops can complement the farmhouse character without overpowering it.

Suitable hop varieties include:

• Saaz
• Styrian Goldings
• East Kent Goldings
• Hallertau
• Tettnang
• Hersbrucker
• Strisselspalt

Modern hops such as Motueka, Nelson Sauvin, Citra and Amarillo can also work well in contemporary Saison recipes.

Yeast Nutrient Recommendation

Adding a suitable yeast nutrient can help support vigorous fermentation and complete attenuation.

Nutrients are particularly helpful when brewing:

• High-gravity Saison
• Wort containing large amounts of simple sugar
• Recipes with unusual grains
• Strong Belgian-style beer
• Low-nutrient wort

Follow the dosage instructions printed on the nutrient packaging. Do not exceed the recommended amount.

Storage and Handling

Store unopened yeast according to the directions printed on the sachet. Keep it protected from moisture, direct sunlight and excessive heat.

Check the best-before date before brewing. Do not use sachets that appear damaged, swollen, soft or poorly sealed.

During hot weather, choosing a faster freight option may reduce time spent in transit. Express delivery is not refrigerated, but shorter travel time may help reduce prolonged heat exposure.

Place the yeast into suitable cool storage promptly after delivery.

LalBrew Premium Series Belle Saison Yeast x 11g is an excellent choice for brewers seeking a dry, spicy and refreshing farmhouse ale. Its vigorous fermentation, broad temperature range and classic citrus and pepper profile make it ideal for Saison and Belgian specialty beer.