At a glance
What you can expect from strains engineered with STA- Technology
| What it does | Removes the STA1 gene that gives diastatic yeast (S. cerevisiae var. diastaticus) its runaway attenuation. |
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Why it matters
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No more risk of over-attenuating packaged beer or cross-contaminating other batches in your cellar. The classic saison character stays; the liability leaves. |
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Best for
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Saisons and Belgian-style ales, and any brewery that wants farmhouse strains without diastaticus in the building. |
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Live strains
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French Saison+, Belgian Saison II+, American Saison+. |
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Brew the dryness back
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A modest mid-fermentation dry hop or an glucoamylase enzyme addition restores the attenuation you expect. |
How it works
What is the STA1 gene?
The STA1 gene lets diastatic yeast break down long-chain dextrins, starches that normally pass through fermentation untouched, into fermentable glucose.
How does STA- tech work?
STA− removes the STA1 gene from the strain entirely. Without it, the yeast no longer produces glucoamylase, so it leaves the dextrins intact and strain stops fermenting where a well-behaved standard ale strain would. Everything else that makes the parent a great farmhouse strain, its esters, its phenolic spice, its temperature range, comes through unchanged. You keep the character and lose the liability.
The strains
Classic character, updated pathway
We selected some of our more popular, versatile Saison strains to engineer STA- technology into. The goal here was to equip brewers to revisit complex Saisons without the danger of a diastatic outbreak.
French Saison+OYL-438 |
Classic lemon, pear, and pepper, with attenuation comparable to a high-performing lager strain, minus the STA1 risk. |
Belgian Saison II+OYL-439 |
Rusticity refined; the farmhouse character of Belgian Saison II without the diastatic downside. |
American Saison+OYL-440 |
A New World Saison of white wine and mulled citrus without the STA1 risk. |
How to brew with it
Keep a sharp approach
- Brew the dryness back — a modest mid-fermentation dry hop or a glucoamylase enzyme addition restores the attenuation diastatic strains are known for.
- Lower the mash for more — dropping mash temperature leaves more fermentable wort, another lever on final dryness.
What's Next?
Hopefully more table beers
But seriously. Please.
Stay bubbling,
The Omega team