Saison Sour

About

Blend of Saison Ale Yeast and Lactic Acid Bacteria 14 days at 71 F in 1045 sweet wort, pH 5.6. Lactic Acid Bacteria are inhibited by hops, high gravity, and low temperatures. You can adjust sourness by increasing or decreasing these variables. More than 7 IBUs, gravity about 1050, or temps below 65 F, will increase the time to sour ro lead to reduced overall souring. Warmer fermentation temps will typically increase the esters and spicy phenolics of the saison ale yeast in this blend.

Flavor Profile

Saison sour blend. Spicy farmhouse with lactic tartness. Complex, dry finish.

Best For

Sour Beer, Saison, Wild Specialty Beer, Flanders Red Ale, Oud Bruin, Lambic, Gueze, Fruit Lambic

Provenance

"Belgian farmhouse yeast in the tradition of Wallonian saison breweries."

Origin Details