Manufacturers

Yeast Belle Saison Ale 500 gram pack

  • Model: BSG LSAIS500
  • Shipping Weight: 2 lbs
  • 1 Units in Stock
  • Manufactured by: Lallemand

 Ask a Question 

$310.00

Add to Cart:

Lallemand Belle Saison Belgian-Style Ale Yeast - 500 g

Product Code:LB-BSA


Not currently available for sale to customers in Canada.
 
Belle Saison is a Belgian-style ale yeast selected specifically for its ability to create Saison-style beers.  Belle Saison lets brewers create Saison-styles easily and with all the expected characteristics noted for this classic style.  Designed for warm-temperature fermentation true to traditional production methods, beers brewed with Belle Saison exhibit the “Farmhouse” flavors and aromas making for fruity, spicy and refreshing beer.

MICROBIOLOGICAL PROPERTIES
Classified as a Saccharomyces cerevisiae var. diastaticus, a top fermenting yeast.
Typical Analysis of Belle Saison Yeast:
 
  • Percent solids  93% - 97%
  • Living Yeast Cells  ≥  5 x 109 per gram of dry yeast 
  • Wild Yeast  < 1 per 106 yeast cells
  • Bacteria  < 1 per 106 yeast cells
 
 
Finished product is released to the market only after passing a rigorous series of tests
*According to the ASBC and EBC methods of analysis

BREWING PROPERTIES
In Lallemand’s Standard Conditions Wort at 20°C (68°F) Belle Saison yeast exhibits: 
 
  • Vigorous fermentation that can be completed in 4 days.
  • High Attenuation and Low Flocculation.
  • Aroma and flavor is traditional of Saisons with citrus and pepper notes.
  • The optimal temperature range for Belle Saison yeast when producing traditional styles is 15°C(59°F)  to  35°C(95°F)
  • Saccharomyces cerevisiae var. diastaticus strains are capable of utilizing some types of dextrins.  Extra care should be taken to ensure proper cleaning procedures are in place to avoid any cross-contamination with other brews. 
Fermentation rate, fermentation time and degree of attenuation are dependent on inoculation density, yeast handling, fermentation temperature and nutritional quality of the wort.

USAGE
Depending on the desired gravity of the beer, among other variables, different yeast pitching rates should be applied.  For Belle Saison yeast, pitching rate varies between 50 grams and 100 grams of active yeast to inoculate 100 liters of wort.
 
A pitching rate of 50g per 100L of wort to achieve a minimum of 2.5 million viable cells per ml.
A pitching rate of 100g per 100L of wort to achieve a minimum of 5 million viable cells per ml.
 
The pitching rate may be adjusted to achieve a desired beer style or to suit processing conditions.
Belle Saison has an ABV tolerance of 14%.  For beers above 14%, the yeast will require nutrient addition such as 1g/hL of Servomyces.

REHYDRATION
Rehydration of Belle Saison is recommended for use, and will reduce osmotic stress on the yeast when rehydrated and pitched in liquid form. Rehydration guidelines are quite simple, and present a much lower risk of contamination than a starter, which is unnecessary with dried active yeast. 
 
Sprinkle the yeast on the surface of 10 times its weight in clean, sterilized water at 30-35°C (86-95F). Do not use wort, or distilled or reverse osmosis water, as loss in viability will result. DO NOT STIR. Leave undisturbed for 15 minutes, then stir to suspend yeast completely, and leave it for 5 more minutes at 30-35°C. Then adjust temperature to that of the wort and inoculate without delay.
 
Attemperate in steps at 5-minute intervals of 10°C to the temperature of the wort by mixing aliquots of wort.  Do not allow attemperation to be carried out by natural heat loss. This will take too long and could result in loss of viability or vitality.
 
Temperature shock, at greater than 10°C, will cause formation of petite mutants leading to long-term or incomplete fermentation and possible formation of undesirable flavors.
 
Belle Saison yeast has been conditioned to survive rehydration. The yeast contains an adequate reservoir of carbohydrates and unsaturated fatty acids to achieve active growth. It is unnecessary to aerate wort upon first use.
 
When using Lallemand Brewing Yeasts, you may repitch the yeast just as you would any other type of yeast according to your brewery’s SOP for yeast handling.  
 
STORAGE
Belle Saison yeast should be stored dry below 10C° (50°F)
 
Belle Saison will rapidly lose activity after exposure to air.  Do not use 500g or 11g packs that have lost vacuum. Opened packs must be re-closed, stored in dry conditions below 4°C, and used within 3 days.  If the opened package is re-vacuum sealed immediately after opening, yeast can be stored for up to two weeks below 4°C.
 
Do not use yeast after expiry date printed on the pack. 

500g Pack


QUICK FACTS

BEER STYLES
Saison
AROMA
Citrus, Pepper
ATTENUATION
High
FERMENTATION RANGE
15 -  35°C (59 - 95°F)
FLOCCULATION
Low
ALCOHOL TOLERANCE
14% ABV
PITCHING RATE
50 - 100g/hL to achieve a Minimum of 2.5 - 5 Million Cells/mL


































































 

 

         
         

Lallemand Belle Saison yeast is the first & only true Saison yeast strain available in dry form. For those unfamiliar with Saison-style beers, they are considered the classic "Farmhouse" beer style, with characteristic fruity, estery and spicy/peppery notes that are directly attributable to the Saison yeast strain. The unique fermentation of this style is notable; it is fermented very warm, with temperatures typically in the range of 80-90 °F (26-32 °C). This makes Saison an excellent choice for homebrewing as no cooling is required, and in fact many brewers cover their fermenters with insulating blankets to capture the heat created during fermentation towards nurturing flavor and aroma production. Saison is one of the fastest-growing styles in the craft brewing market, with new variations such as Black Saison and Wit Saison being developed. Belle Saison is a strong fermenter, with fast start-of fermentation time and great ethanol tolerance.

  • Quick start and vigorous fermentation, which can be completed in 5 days above 17 °C (63 °F).
  • High attenuation and high alcohol tolerance.
  • 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.

This product was added to our catalog on Thursday 01 January, 2015.