Belle Saison

AB Vickers yeasts

  • Belle Saison is an ale yeast of Belgian origin selected for its ability to produce great Saison-style beer.

    The propagation and drying processes have been specifically designed to deliver high quality beer yeast that can be used simply and reliably to help produce ales of the finest quality. No colours, preservatives or other unnatural substances have been used in its preparation. The yeast is produced in ISO 9002-certified plants.

    Designed for warm temperature fermentations true to the traditional production methods of the style, these beers exhibit the farmhouse flavours and aromas that make for a fruity, spicy and refreshing drinking experience.

    Strain properties

    • Quick start, vigorous fermentations which can be completed in 5 days
    • High attenuation and alcohol tolerance
    • High Flocculence
    • Thrives at warmer fermentation temperatures of between 15-35°C

    Microbiological Properties

    • Classified as Saccharomyces cerevisiae
    • Top-fermenting yeast
    • High Flocculence
    • Thrives at warmer fermentation temperatures of between 15-35°C
    • Typical analysis of active dry strain:
      Solids 93%-95%
      Living yeast cells ≥5 x 109 per gram of dry yeast
      Wild yeast <1 per 106 yeast cells* (Lysine method)
      Bacteria <1 per 106 yeast cells
    • Finished product is released to market only after passing a rigorous series of tests

    Brewing properties

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

    *According to ASBC and EBC methods of analysis


  • Belle Saison yeast

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