Yeast Thumb 27

Belgian Saison I

Well regarded as a farmhouse ale strain despite fickle fermentation behavior, the Belgian Saison strain has fruity complexity, good phenolics and a tart and dry finish. It’s better at warm fermentation temperatures, but is still well known to stall around 1.030. Try using an additional strain to aid attenuation, or the more reliable Saisonstein™ (OYL-500), Belgian Saison II (OYL-042) or French Saison (OYL-026).

This strain tests positive for the STA1 gene, an indicator of Saccharomyces cerevsiae var. diastaticus. This strain may have the ability to metabolize dextrins over time, resulting in higher than expected attenuation.

  • Strain Type

    Belgian Ales

  • Flocculation


  • Attenuation


  • Temperature Range

    70–95° F (21–35° C)

  • Alcohol Tolerance