Description

Escarpment Laboratories Tart Saison Blend yeast

Tart Saison blend consists of a Belgian S. cerevisiae saison strain, a blend a Lactobacillus, and a single strain of Brettanomyces. The blend will produce a tart and funky saison. This blend is STA1+. Keep IBU below 8 for optimal souring.

Flocculation: Low
Attenuation: >80%
Temperature: 22 - 30°C
Alcohol Tolerance: High
Diastatic (STA1): Yes

Flavour Profile:

Suitable Beer Style: Sour Ale

Possible Substitutes:  None