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â€¢ Quick start and vigorous fermentation, which can be completed in 5 days above 17Â°C (63Â°F). High attenuation and high alcohol tolerance.
â€¢ Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.
â€¢ Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.
â€¢ Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase.
â€¢ Aroma is fruity, spicy and peppery due to ester and phenol production, and does not display undesirable odours when properly handled.