strain family
Saison yeast
Extremely attenuative strains producing black-pepper phenolics, often fermenting best at unusually high temperatures.
Saison strains routinely attenuate past 85% and sometimes above 90%, which is what makes the style so dry. Several are notorious for stalling in the middle of fermentation and then restarting if the temperature is raised — behaviour that looks like a stuck fermentation but usually is not.
Behaviour
| Fermentation temperature | 20–32°C |
|---|---|
| Apparent attenuation | 82–95% |
| Flocculation | low |
| Esters | high |
| Phenols | very high |