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==Commercial Farmhouse/Belgian Strains of S. cerevisiae ==
In cooperation with Eric Bandauski <ref>[https://docs.google.com/spreadsheets/d/1qDMGwDKCDxgzoIZfQpOYE0IzSGiK_rr_txc29XmQrbc/edit#gid=211905165 Eric Bandauski's Yeast Strain Guide]</ref>.
===[[White Labs]]===
{| class="wikitable sortable"
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! Name !! Lab Source !! Attenuation !! Flocculation !! Temp°F !! Notes|-| WLP 565 - Belgian Saison || Brasserie Dupont (Saison Dupont) || 65-75 || Med || 68-75 || May Stall, use at higher temps to prevent|-| WLP 566 - Saison II || Vieille Provision Saison Dupont || 78-85 || Med || 68-78 || Saison strain with more fruity ester production, Fast Fermentor|-| WLP 568 Belgian Ale Yeast Blend || || 70-80 || Med || 70-80 || Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.|-| WLP 585 Saison Blend III|| || 70-74 || Med ||68-75 || Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly malty, which balances out the esters. low levels of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking July - Sept|-| WLP 072 French Ale || || 68-70 || Med || 63-73 || Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Garde|-| WLP 670 American Farmhouse Blend || farmhouse yeast strain and Brettanomyces || 75-82 || Med || 68-72 || complex flavor profile with a moderate level of sourness|-|} ===[[Wyeast]]==={| class="wikitable sortable"|-! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes|-| 3711 - French saison || Brasserie Thiriez || 77-83 || Low || 65-77 || peppery, spicy and citrusy. This strain enhances the use of spices and aroma hops, and is extremely attenuative but leaves an unexpected silky and rich mouthfeel|-| 3724 - Saison || Dupont || 76-80 || Low || 70-95 || It is very tart and dry on the palate with a mild fruitiness. Expect a crisp, mildly acidic finish that will benefit from elevated fermentation temperatures. notorious for a rapid start , only to stick Fermentation will finish, at least 90°F |-| 3725 - Biere De Garde || Soy-Erezée, Belgium / Fantôme || 74-79 || Low || 70-84 || Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.|-| 3726 - Farmhouse Ale || Blaugies, Belgium || 74-79 || Med || 70-84 || This strain produces complex esters balanced with earthy/spicy notes. Slightly tart and dry with a peppery finish. A perfect strain for farmhouse ales and saisons.|-|} ===[[RBY Laboratories]]==={| class="wikitable sortable"|-! Name !! Source !! Attenuation !! Flocculation !! Temp°F !! Notes|-| RBY41 French Saison || Brasserie Thiriez || 77-83 || Low || 65-75 || |-| RBY58 - Fantome Saison Clone #1 || Fantome || 70-80 || Low || 75-85 ||
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| WLP 565 - Belgian Saison || } ===[[White LabsEast Coast Yeast]] ==={|| Brasserie Dupont (Saison Dupont) || 65-75 || Med || 68-75 || May Stall, use at higher temps to preventclass="wikitable sortable"
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| WLP 568 Belgian Ale Yeast Blend ECY08 Saison Brasserie || [[White Labs]] Several Strains || || 70-80 + || Med || 7075-80 85 || Belgian style ale and Several saison yeast strains. The strains work in harmony to create complex, for both fruity aromas and flavors. yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.characteristics accompanied with dryness
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| WLP 585 ECY14 Saison Blend III Single || [[White Labs]] Single Strain || || 7076-74 78 || Med ||6875-75 82 || Produces beer with a high fruit ester characteristic, as well as some slight tartness. Finishes slightly maltysmooth, which balances out the full farmhouse character with mild esters. low levels reminiscent of clovey phenolics. Great yeast choice for a summer Saison that is light and easy-drinking July - Septapple pie spice
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| WLP 072 French Ale || } ===[[White LabsThe Yeast Bay]] ==={|| || 68-70 || Med || 63-73 || Low to moderate esters, when fermentation temperature is below 70°F. Moderate plus ester character over 70°F. Low diacetyl production. Good yeast strain for Biere de Gardeclass="wikitable sortable"
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| 3711 - French saison || [[Wyeast]] Saison Blend || Brasserie Thiriez || 77-83 80 || Low Med || 6570-77 78 || pepperyBlend of 2 yeast strains, spicy and citrusy. This strain enhances the use Flavors of spices and aroma hopspepper, grapefruit, and is extremely attenuative but leaves an unexpected silky and rich mouthfeelOrange zest
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| 3724 - Saison || [[Wyeast]] Wallonian Farmhouse || Dupont || 7681-80 88 || Low Med || 7068-95 78 || It is very slight earthy funk and tart and dry on character to the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the palate with a mild fruitiness. Expect a crisp, mildly acidic finish mash tun that will benefit from elevated fermentation temperatures. notorious for a rapid start , only lend some body and residual sweetness to stick Fermentation will finish, at least 90°F the beer
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| 3725 - Biere De Garde || } ===[[WyeastGigaYeast]] ==={|| Soy-Erezée, Belgium / Fantôme || 74-79 || Low || 70-84 || Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.class="wikitable sortable"
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| Danstar Belle GY018 Saison - DRY 1 || Danstar |French Brewery | |81-83 | High |Low | || 6364-80 || Belle Traditional Saison is also yeast from a prodigious sulfur producer, so extended conditioning may be necessaryFrench craft brewery. Strong attenuator that produces a dry beer with a beautiful fragrance and the traditional Saison taste of fruit and pepper.
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| RBY41 French GY027 Saison Yeast 2 || [[RBY Laboratories]] || Brasserie Thiriez Traditional Saison || 7779-83 || Low || 6564-75 80 || Creates the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018
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| RBY58 - Fantome GY047 Saison Clone #1 Blend || [[RBY Laboratories]] || Fantome || 7080-80 83 || Low || 7564-85 80 || A blend of Saison yeast. This Blend is a super robust attenuator that produces a complex flavor profile of fruit and spice.
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| ECY08 Saison Brasserie || } ===[[East Coast RVA YeastLabs]] ==={|| Several Strains || 80+ || || 75-85 || Several saison yeast strains for both fruity and spicy characteristics accompanied with drynessclass="wikitable sortable"
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| RVA 261 Saison Blend I || [[The Yeast Bay]] Dupont || || 80 65-75 || Med || 70-78 75+ || Blend of 2 yeast strainsfruity, Flavors of bubblegum esters with all the spice and pepper, grapefruit, Orange zestthat makes Saison so appealing
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| Wallonian Farmhouse RVA 262 Saison II || [[The Yeast Bay]] Brasserie Thiriez || || 8175-88 82 || Med || 6867-78 77 || slight earthy funk and tart character to French origin, this strain produces a bit less of the beer; we recommend controlling the dryness by adjusting the mash temperature or adding malts or adjuncts to the mash tun that will lend some body fruity, bubblegum esters with less spice and residual sweetness to the beerpepper then RVA 241
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| SaisonStein Monster RVA 263 Ghost Ale || [[Omega Yeast Labs]] Fantome || || 8074-90 84 || Low Med || 65-78 80 || resulting from the mating of strains OYL-026 and OYL-027 Less phenolic Ripened fruit esters and more fruit character than 026. Exhibits some of the bubble gum character of 027.a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strain
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| GY018 Saison 1 || [[GigaYeast]] RVA 806 Lickinghole Creek Ale || French Brewery Virginia’s LHCB farm || 8178-83 85 || Low Med || 6468-80 74 || Traditional Saison yeast from citrus esters, a nose of sweet honey and a French craft brewery. Strong attenuator that produces dash of phenolic spice, this strain will complement a variety of dry beer with a beautiful fragrance Belgian style beers. We highly recommend this strain for Belgian triple and the traditional Saison taste of fruit and pepper.
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| GY027 Saison Yeast 2 || } ===[[GigaYeastSouthYeast Labs]] ==={|| Traditional Saison || 79-83 || Low || 64-80 || Creates the fruity/spicy aroma traditional to the style. Warmer fermentation temps result in more intense flavor. Produces a tartness not found in most of our yeast and a slightly sweeter beer than GY018class="wikitable sortable"
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| M27 Belgian Ale Dry P1 Musserweissen || Mangrove Jack Dwarf Peach (South Carolina) || 78.7% || 85+ Low || Med || 75-90 || characterful beers with spicyUse for Wit, Heffe, Saison, Kolsch. "Medium" acidity. Banana, fruity peach esters; citrus peel and peppery notes ideal for Belgian Saison or farmhouse style beerclove phenolics. 4-6 weeks in primary. Suited for brewing all Belgian ales Hazy, including Quadruples notes of up to 14champagne <ref name="SouthYeast">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog% abv202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>.
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| Safebrew T-58 Dry || SafeBrew N3 Native Cider || Nectarine (South Carolina) || 70 83.2% || Med High || 53-77 || A specialty ale yeast selected Use for its esterylight Belgian ales, somewhat peppery and spicy flavorcider, wine. "No acidity". Apple cider esters; light pepper spice phenolics. 3-4 weeks in primary <ref name="SouthYeast"></ref>.
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| RVA 261 Saison I B3 Farmhouse Ale || [[RVA Yeast Labs]] Blueberry (South Carolina) || Dupont 79.3% || 65-75 || Med Low || 75+ || fruityUse for saison, bubblegum farmhouse ales. "Medium acidity". Tart esters with all the ; straw spice and pepper that makes Saison so appealingphenolics. 4-6 weeks in primary <ref name="SouthYeast"></ref>.
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| RVA 262 Saison II HS2 New Abbey Ale || [[RVA Yeast Labs]] Honeysuckle (Tennessee) || Brasserie Thiriez 78% || 75-82 Medium || Med || 67Use for Belgian and Abbey type ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-77 || French origin, this strain produces a bit less of the fruity, bubblegum esters with less spice 4 weeks in primary. Full flavor and pepper then RVA 241 complex. <ref name="SouthYeast"></ref>.
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| RVA 263 Ghost Ale Saison 1 Blend || [[RVA Yeast Labs]] South Carolina || Fantome High || 74-84 Medium || Med || 65Use for Blonde, wit, saison, sours. "Medium acidity". 2-80 || Ripened 4 weeks in primary. Large bouquet of fruit esters and a crisp earthy finish can be achieved even at lower temperatures with this Belgian farmhouse strainspice; complex. Contains Brett??? <ref name="SouthYeast"></ref>.
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| RVA 806 Lickinghole Creek Ale Farmhouse Saison Blend || [[RVA Yeast Labs]] Southeast || Virginia’s LHCB farm High || 78-85 Low || Med || 68-74 || citrus Use for farmhouse ales. "Medium acidity". Peach, citrus esters, a nose of sweet honey and a dash of phenolic ; straw spice, this strain will complement a variety of dry Belgian style beersphenolics. 2-6 months to reach maturity. We highly recommend this strain for Belgian triple and Saison Contains Brett??? <ref name="SouthYeast"></ref>.
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| P1 Musserweissen || [[SouthYeast } ===Other Labs]] === {|| Dwarf Peach (South Carolina) || 78.7% || Low || || Use for Wit, Heffe, Saison, Kolsch. "Medium" acidity. Banana, peach esters; citrus peel and clove phenolics. 4-6 weeks in primary. Hazy, notes of champagne <ref nameclass="SouthYeastwikitable sortable">[https://www.dropbox.com/s/wg9iotmkqdgli28/Strain%20Catalog%202014-07-22.pdf?dl=0 SouthYeast Labs Yeast Catalog. Retrieved 3/2/2015.] </ref>.
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| B3 Farmhouse Ale SaisonStein Monster || [[SouthYeast Omega Yeast Labs]] || Blueberry (South Carolina) || 79.3% 80-90 || Low || 65-78 || Use for saison, farmhouse ales. "Medium acidity". Tart esters; straw spice phenolicsresulting from the mating of strains OYL-026 and OYL-027 Less phenolic and more fruit character than 026. 4-6 weeks in primary <ref name="SouthYeast"></ref>Exhibits some of the bubble gum character of 027.
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| HS2 New Abbey M27 Belgian Ale Dry || [[SouthYeast Labs]] Mangrove Jack || Honeysuckle (Tennessee) || 78% 85+ || Medium Med || 75-90 || Use characterful beers with spicy, fruity and peppery notes ideal for Belgian and Abbey type Saison or farmhouse style beer. Suited for brewing all Belgian ales. "Low acidity". Red wine esters; cracked pepper corn phenolics. 3-4 weeks in primary. Full flavor and complex. <ref name="SouthYeast"></ref>, including Quadruples of up to 14% abv.
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| Saison 1 Blend Safebrew T-58 Dry || [[SouthYeast Labs]] SafeBrew || South Carolina || High 70 || Medium Med || 53-77 || Use A specialty ale yeast selected for Blondeits estery, wit, saison, sourssomewhat peppery and spicy flavor. "Medium acidity". 2|-| Danstar Belle Saison - DRY || Danstar || || High || || 63-4 weeks in primary. Large bouquet of fruit and spice; complex. Contains Brett??? <ref name="SouthYeast"></ref>. 80 || Belle Saison is also a prodigious sulfur producer, so extended conditioning may be necessary
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==References==
<references/>