LalBrew® Belle Saison Dry Yeast

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  • Danstar Belle Saison Dry Yeast sachet front
Danstar Belle Saison Dry Yeast sachet front Danstar Belle Saison Dry Yeast sachet back

LalBrew® Belle Saison Dry Yeast

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SKU Y023




Product Details

LalBrew® Belle Saison Dry Yeast (Danstar) is a Belgian Saison-style ale yeast, a breakthrough in the world of traditional dried yeasts. Get all the great esters and phenols that are so desirable in an authentic Belgian-style Saison, with the convenience of dried yeast! Danstar technical analysis indicates that it does not experience the sluggishness common with "Dupont"-style strains.
Full attenuation is possible within 72 hours, at a pitching rate of 1 g/L (2 packs for 5 gallons), wort density of 12 Plato (1.048). Fermentation temperature should be kept above 63F - it is unknown at this time what the upper limit for this yeast strain is, but free-rising from pitch temperature is encouraged. The manufacturer recommends rehydrating this yeast - instructions are on the back of the package.

  • Beer Styles: Saison, "Farmhouse"
  • Aroma: Citrus, Pepper
  • Fermentation Temperature Range: 59 - 95°F
  • Optimum Temp: 66°-74° F
  • Attenuation: High
  • Flocculation: Low
  • Alcohol Tolerance: 15% ABV

Additional Information

Support Documents Click here for documents


Yeast Style Belgian Ale
Yeast Format Dry
Flocculation Low
Min Attenuation


Max Attenuation


Min Fermenting Temp


Max Fermenting Temp


Customer Reviews

Based on 3 reviews
Everett T.
Gets the job done

It works as it should. Not much more that you could expect from a packet of yeast!

Robert B.
I’ll use it again for my next Saison.

The attenuation of this yeast is impressive. Dropped my Saison down to 1.002 FG. I fermented at room temp (74ish) but I’m sure it got closer to 80 durning fermentation. The flavor is great!

P. G.
Belle Saison is is Beautiful!

This yeast is very forgiving, and will ferment without undesired off-flavors from 59*F to 95*F. I had a mishap with temp controller and it dropped to 40*F after pitching. Let it slowly rise to 59*F and started fermenting...then. Got to 73*F and unplugged Fermwrap. Finished at 1.020, and plugged Fermwrap back in. Got to 81.2*F and unplugged it. Finished out at 1.006 (if not lower)...right on the money for my recipe.