Belgian Saison II Ale Yeast WLP566

White Labs Belgian Saison II Ale Yeast (WLP566) is a moderate phenol producer. It will present clove-like flavors and aromatic notes in a finished beer. There is some fruit-forward ester production that provides a balance between fruit and spice aroma and flavors. It ferments and flocculates well.

WLP566 Belgian Saison II Ale Yeast is POF+ meaning that it will contribute phenolic characteristics to finished products.

Due to the easy fermentation and its good flocculation it is an easy to use option for Saisons and Farmhouse Ales. It is also well suited for several other beer styles including: Belgian Blond, Belgian Dark Strong Ale, Belgian Table Bier, Belgian Wit, Biere de Garde, Dubbel, and Tripel.

Attenuation: 78-85%

Flocculation: Medium

Alcohol Tolerance: Medium (5-10%)

Optimum Fermentation Temperature:  68 - 78F

**This strain has been genetically typed in our lab using polymerase chain reaction (PCR). Through this genetic testing, we have determined WLP566 Belgian Saison II Ale Yeast to contain the STA1 gene (glucoamylase), a potential indicator of Saccharomyces cerevisiae var. diastaticus. Brewers yeast are natural hybrids, which make it possible for certain strains to display elements of the STA1 gene. These strains have the ability to utilize some dextrins (unfermentable sugars), resulting in higher levels of attenuation than what is considered typical. 

At White Labs, we do everything possible to detect for undesired organisms within our process and cultures. The strains we carry with known Saccharomyces cerevisiae var. diastaticus genetics have been researched and validated to perform without excessive over-attenuating, which is possible through our nearly 25 years of experience paired with internal and external fermentation data.**