LalBrew Farmhouse™ Hybrid Saison-Style Yeast – Non-Diastatic Yeast for Dry, Spicy Farmhouse Ales (11 g | 0.38 oz)
Brew dry, aromatic saisons without over-attenuation. LalBrew Farmhouse™ is a non-diastatic, top-fermenting yeast designed for modern saison and farmhouse ales. It delivers classic spice and fruit character without the risk of over-dryness or off-flavors.
Classic Saison Flavor. Controlled Fermentation. No Sulfur Off-Notes.
A modern take on traditional farmhouse yeast—spicy, fruity, and dry without the diastatic risk.
Crafted using advanced non-GMO breeding and UC Davis’ patented technology, LalBrew Farmhouse™ eliminates the STA1 gene responsible for unwanted diastatic activity. This means brewers get full sugar conversion without over-attenuation or H₂S sulfur off-flavors. Expect vibrant clove, pepper, and tropical fruit aromas with high attenuation and clean performance up to 13% ABV.
Key Features
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Non-Diastatic Yeast: Ferments dry without risk of over-attenuation—ideal for modern saisons.
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No Hydrogen Sulfide (H₂S): Patented technology eliminates sulfur off-flavors.
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Spicy, Fruity Aroma Profile: Notes of clove, pepper, and tropical fruit for authentic farmhouse flavor.
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Performs in Warm Fermentations: Optimized for high-temp brewing (22–30°C / 72–86°F).
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Low Flocculation for a Rustic Finish: Leaves slight haze and complexity expected in farmhouse styles.
FAQs
Q: What makes LalBrew Farmhouse™ different from other saison yeasts?
A: It’s non-diastatic, so it doesn’t over-attenuate or cause instability in packaged beer.
Q: What styles is this yeast best suited for?
A: It’s ideal for saisons, grisettes, and farmhouse ales with a dry, spicy character.
Q: Does it produce sulfur off-flavors?
A: No. Thanks to UC Davis-patented tech, it doesn’t generate hydrogen sulfide.
Q: Can I ferment at high temperatures?
A: Yes, it thrives at 22–30°C (72–86°F), making it great for warm saison fermentations.
