LalBrew Farmhouse™ enables brewers to craft high quality saison and farmhouse style ales, without the risk of cross contamination that typically accompanies a diastatic yeast, while retaining the flavor, aroma profile, and high attenuation that make Saison yeast so attractive.
This innovative hybrid beer yeast is the result of research and development work of Renaissance Yeast, and is Lallemand Brewing's first collaborative release. Using classical, non-GMO science, the team at Renaissance was able to develop a yeast which doesn’t have the STA1 gene, which is the gene responsible for the diastatic activity of Saison yeasts. As a result, LalBrew Farmhouse™ is unable to metabolize dextrins while still maintaining typical utilization of normal brewing sugars. The resulting beers exibit all the desirable, classic Saison flavor and aroma character, without the risk of over attenuation or carbonation after packaging.
As an added benefit, LalBrew Farmhouse™ leverages patented technology from the University of California, Davis which ensures that the strain will not produce sulfurous off favors, allowing the full impact of the saison yeast's aroma characteristics.
Styles brewed with LalBrew Farmhouse™ yeast include but are not limited to traditional Farmhouse and Saison beers.
Specifications
| Alcohol Tolerance | 13 |
| Maximum Temperature | 30 |
| Minimum Temperature | 20 |
| Species | Hybrid |
| Attenuation | High |
| Beer Yeast Type | Ale |
| Flocculation | Low |
| Pitch Rate | 50-100 |
Brewing Characteristics
In Lallemand’s Standard Conditions Wort at 20°C (68°F) LalBrew Farmhouse™ exhibits:
- Vigorous fermentation that can be completed in 5 days.
- High attenuation and low flocculation.
- The optimal temperature range for LalBrew Farmhouse™ yeast when producing traditional styles is 20-30°C (68-86°F)
- Note: Contrary to traditional saison strains, LalBrew Farmhouse™ lacks the presence of the STA-1 gene, therefore dextrins will not be metabolized and there is no risk of over attenuation and over carbonation after packaging.
Flavor & Aroma
Profile exhibits clove, pepper, and tropical fruit notes.