This is one of the first wild yeasts Escarpment Labs helped isolate, for Big Spruce Brewing in Cape Breton. They let Escarpment Labs release a small run of homebrew pitches of this intriguing wild Saccharomyces cerevisiae strain.

Scotia Sauvage has a flavour profile in between saison and weizen yeasts, with some peppery phenols and slight banana ester.

Flocculation: Low
Attenuation: 75 - 85%
Temperature: 20 - 25°C
Alcohol Tolerance: Medium
Diastatic (STA1):

Flavour Profile: Pepper, banana ester

Suitable Beer Style: Saison, Weizen

Possible Substitutes: None