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.
2. Microbiological Properties
Classified as Saccharomyces cerevisiae
Typical analysis of active dry strain:
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
*According to ASBC and EBC methods of analysis
3. Brewing Properties
Quick start and vigorous fermentation, which can be completed in 5 days above 17°C (63°F).
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.
Use 1gm of active dry yeast to inoculate 1 litre of wort. Brewer may experiment with pitching rate to
achieve a desired beer style or to suit processing conditions.
Sprinkle yeast on surface of 10 times its weight of clean sterilized (boiled) tap water at 30-35°C (86-92°F). Do
not use wort, or distilled or reverse osmosis water, as loss in viability may result. GENTLY break any clumps
to ensure that all yeast is in contact with rehydration medium. DO NOT STIR. Leave undisturbed for 15
minutes then suspend yeast completely and leave it for 5 more minutes at 30-35°C (86-92°F). Then adjust
temperature to wort and inoculate without delay.
Attemperate by blending portions of wort at 5-minute intervals, below 10°C (50°F) at a time. Do not allow
attemperation to be carried out by natural heat loss as this will take too long and could result in loss of viability
Temperature shock, at greater than 10°C (50°F), will cause formation of petite mutants, leading to long or
incomplete fermentation and possible formation of undesirable flavours.
Belle Saison Yeast has been conditioned to survive rehydration, and contains an adequate reservoir of carbohydrates
and unsaturated fatty acids to achieve active growth. It is not necessary to aerate wort.
All active dry yeast should be stored dry between 5-10°C (41-50°F). Packaging should remain intact.
Yeast will rapidly lose activity after exposure to air. Do not use packs that have lost vacuum. Opened packs
must be reclosed, stored in dry conditions below 4°C (39°F) and used within 3 days.
Do not use yeast after expiry date printed on pack.