Belgian / Saison

  1. The Yeast Bay - Flanders Specialty Ale
    $19.50

    The Yeast Bay - Flanders Specialty Ale

    Flanders Specialty Ale is a single strain of Saccharomyces cerevisiae isolated from a fascinating Belgian producer of a wide array of traditional Belgian beer styles.This is a versatile yeast that will ferment fairly dry and produce a balanced flavour and aroma profile laced with a myriad of esters and phenols.
  2. White Labs WLP400 Belgian Wit Ale White Labs WLP400 Belgian Wit Ale
    $17.50

    White Labs WLP400 Belgian Wit Ale

    WLP400 Belgian Wit Ale

    This strain is the pinnacle yeast for Belgian witbiers or white ales. High phenol production contributes an herbal aroma and flavor notes which blends well with herb and fruit adjuncts. Expect nearly 80% attenuation and a slightly lower resulting pH than English or American ale strains creating a dry beer.

    Recommended as an alternative to Wyeast 3944 Belgian Witbier Yeast.

    Attenuation: 74.00-78.00
    Flocculation: Medium to Low
    Alcohol Tolerance: Medium (5 - 10%)
    Optimum Fermentation Temperature: 19-23C
  3. White Labs WLP500 Monastery Ale Yeast
    $17.50

    White Labs WLP500 Monastery Ale Yeast

    WLP500 Monastery Ale Yeast

    Sourced from a Belgian monastery, this strain is ideal for Belgian quads, trippels and dubbels due to its high alcohol tolerance. It produces characteristic notes of plum and cherry with a hint of bubble gum. Lower fermentation temperatures 18-19°C result in less fruity and more earthy beers.

    Recommended as an alternative to Wyeast 1214 Belgian Ale Yeast.

    Attenuation: 75.00-80.00
    Flocculation: Medium to Low
    Alcohol Tolerance: High (10 - 15%)
    Optimum Fermentation Temperature: 18-22C
  4. White Labs WLP565 Belgian Saison I Ale Yeast White Labs WLP565 Belgian Saison I Ale Yeast
    $17.50

    White Labs WLP565 Belgian Saison I Ale Yeast

    WLP565 Belgian Saison I Ale Yeast

    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, it’s suggested to dry the beer with an alternate yeast (such as WLP001 California Ale Yeast®) added after 50 to 60% fermentation.

    WLP565 Belgian Saison I Yeast does contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.

    Recommended as an alternative to Wyeast 3724 Belgian Saison Yeast.

    Attenuation: 65.00-75.00
    Flocculation: Medium
    Alcohol Tolerance: Medium (5 - 10%)
    Optimum Fermentation Temperature: 20-24C
  5. White Labs WLP590 French Saison Ale Yeast White Labs WLP590 French Saison Ale Yeast
    $17.50

    White Labs WLP590 French Saison Ale Yeast

    WLP590 French Saison Ale Yeast

    One of the most popular saison strains, it is great for farmhouse-style beers because it produces flavors and aromas of pear, apple and cracked pepper. This strain is a high attenuator producing a very dry and drinkable finishing beer.

    WLP590 French Saison Ale Yeast to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical.

    Attenuation: 73.00-80.00
    Flocculation: Medium
    Alcohol Tolerance: Medium (5 - 10%)
    Optimum Fermentation Temperature: 21-24C
  6. The Yeast Bay - Saison Blend II
    $19.90

    The Yeast Bay - Saison Blend II

    This saison blend is the Saccharomyces portion of our Farmhouse Sour Ale, available to you as a result of popular demand from the commercial brewing crowd. Thiscombination of Saccharomyces strains embodies the balanced fusion of the two foremost saison flavor/aroma characters, fruitiness and earthiness.
    Each Saccharomyces strain in this blend produces flavor compounds that serve as the yin to the other's yang, and the result is an exceptionally complex yet balanced flavor and aroma profile. One strain will serve to create an ester profile of grapefruit and orange zest, while the other will produce a mild earthiness and spiciness.
    Close your eyes while drinking a beer fermented with this blend, and you'll feel like you're laying on freshly turned earth in an old citrus grove.
    Out of Stock
  7. White Labs WLP410 Belgian Wit II Ale Yeast
    $17.50

    White Labs WLP410 Belgian Wit II Ale Yeast

    Less Belgian-like phenolics than WLP400 and more spicy. Will leave a bit more sweetness, and flocculation is higher than WLP400. Use to produce Belgian wit, spiced ales, wheat ales, and specialty beers.
    Out of Stock
  8. White Labs WLP510 Bastogne Belgian Ale Yeast
    $17.50

    White Labs WLP510 Bastogne Belgian Ale Yeast

    A high gravity, historic Belgian style ale yeast. Produces dry beer with slight acidic finish. More ‘clean’ fermentation character than WLP500 or WLP530. Not as spicy as WLP530 or WLP550. Excellent yeast for high gravity beers, Belgian ales, dubbels and trippels.
    Out of Stock
  9. White Labs WLP530 Abbey Ale Yeast
    $17.50

    White Labs WLP530 Abbey Ale Yeast

    WLP530 Abbey Ale Yeast

    This is a traditional Belgian abbey strain perfect for use in dubbels, tripels and Belgian strong ales due to its very high alcohol tolerance of up to 15% ABV. Produces cherry, plum and pear esters. Medium flocculation results in clear, drinkable beer.

    Recommended as an alternative to Wyeast 3787 Trappist High Gravity Yeast.

    Attenuation: 75.00-80.00
    Flocculation: Medium to High
    Alcohol Tolerance: High (10 - 15%)
    Optimum Fermentation Temperature: 19-22C
    Out of Stock
  10. White Labs WLP540 Abbey IV Ale Yeast
    $17.50

    White Labs WLP540 Abbey IV Ale Yeast

    For use in Belgian-style ales, dubbels, trippels and specialty beers. Fruit character is medium, in between WLP500 (high) and WLP530 (low).

    Note: This strain benefits from extra oxygenation

    Out of Stock