Core, Specialty

Saison Maison

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This is a non-diastatic yeast isolated from a Belgian Saison. This is quite unique in the saison yeast world, as most saison yeasts contain the STA1 glucoamylase gene, resulting in extremely dry beers.

This yeast is suitable for breweries who want to produce authentic Saisons but who are put off by the risk of diastatic yeasts. Saison Maison attenuates in a manner similar to many workhorse ale strains like Cali Ale.

To produce an ultra-dry beer, amyloglucosidase enzyme products are recommended as an addition mid-ferment. We also recommend fermenting hot (up to 35ºC) and dosing additional oxygen.

This calculator is currently only accurate for for clean ale and lager strains. If you need assistance, please contact our sales team
Key Characteristics
Attenuation

~80%

Temperature

22°C or higher

Diastatic

No

Fermentation Rate

Medium

Suitable Beer Types

Saisons, Belgian Golden Ales

Flocculation

Medium-Low

Alcohol Tolerance

Medium-High

Phenolic

Yes

Biotransformation

No

Flavour Description

Rustic, Pepper

Attenuation

Attenuation values are always dependent on the type of wort brewed and represent an average. Depending on the wort that is produced, the yeast attenuation values may fall outside this range.

Temperature

Temperature range is a suggestion and not the rule. Some brewers like to ferment with Saison strains hotter than the suggested range and Lagers colder than the suggested range. Feel free to experiment!

Diastatic

Diastatic yeast strains contain the STA1 gene which lets them break down more carbohydrates than a typical yeast resulting in very dry beers (High). Some strains have a deletion in the gene promoter which weakens this effect (Medium).

Fermentation Rate

Based on attenuation at 48 hours fermentation in a standard wort fermentation.

Suitable Beer Types

This doesn’t mean you can only use this yeast for these styles. Feel free to experiment!

Flocculation

Criteria are based on the ASBC flocculation method. Wort production criteria such as calcium ion concentration and pH can impact actual flocculation performance in fermentation.

Alcohol Tolerance

Alcohol tolerance can depend on additional criteria like yeast health and nitrogen supply. Low: <8%, Medium: 8-10%, Medium-High: 10-14%, High: 14-16%+

Phenolic

Many beer yeasts have mutations in the genes PAD1 and FDC1 that eliminate phenolic aroma production. Most Belgian, Saison and Wild yeasts have this trait intact, lending a distinct spicy character to the beer.

Biotransformation

Based on production of beta-citronellol from geraniol in a standard wort fermentation (terpene biotransformation). Note that the concept of biotransformation also includes other aroma active compounds such as thiols and esters.

Flavour Description

Flavour descriptions are based on a combination of analytical data (GC-MS) and sensory experiences.