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A classic saison strain sourced from the Wallonia region of Belgium. This strain makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy. With attenuation averaging around 70 to 75%, some malt flavor will remain present. For best fermentation results, let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics. With high gravity saisons, itâ€™s suggested to dry the beer with an alternate yeast (such as WLP001 California Ale YeastÂ®) added after 50 to 60% fermentation.
WLP565 Belgian Saison I Ale Yeast is POF+, this strain will contribute phenolic characteristics to finished products.Â