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.
Flocculation: low
Final density: low
Fermentation temperature: 18-28°C
Dosage:in primary fermentation: 50-80 g/hl, in bottle conditioning: 2.5-5 g/hl
