Reviews:
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" ... it's my house strain ... "
By: Adam Gaydosh
Date: May 8, 2009
Beer Brewed: saison, quad, BSPA, BIPA, scotch, Belgian porter, wit, etc...
Comments: I love this yeast, it's my house strain and I use it year round. Very fast finisher, big fruity esters, no fusels even with high gravity beers fermented 80-90F. I use it for almost every batch I make, split fermenting 12 gal batches, with 1 carboy using this yeast. It is always better, or at least as good, as the classic strain for the style I'm brewing used to ferment the other carboy. From what I understand, it's origins are from Brasserie de Blaugies.

" ... would love to try it on a blonde"
By: pbutler
Date: Jan. 18, 2009
Beer Brewed: Abbey Ale
Comments: White Labs hit it out of the park with this one! I made an abbey-style ale in September, that I have just bottled. Nice balance of mild fruitiness and phenolic characteristics with slight spiciness. Fermentation went well and I believe I got 84% fermentation from an original gravity of 1.076. The ale is very clear. This yeast gives an excellent smooth balanced flavor that is subtly complex. I will definitely use this again for a saison or a trappist-style beer and would love to try it in a blonde.

"Thank you White Labs ... "
By: Carlo (Sonoma)
Date: Sept. 11, 2008
Beer Brewed: Saison
Comments: A favorite of mine. This year, with a proper water to grain ratio, proper pH & extended mash time this yeast fermented out to 89%. I love Saison d'Epeautre and this yeast seems to get me as close as I would like. Deliciously fruity with a earthly/spicy tone in the bottle conditioned beers that I truly love. I am just sorry that this yeast is only available at the end of summer. Maybe next year we can get it earlier so we can have Saison all summer instead of just the end of summer into fall. Thank you White Labs for this great strain.

"... fermented out nice ... "
By: cosack22
Date: Sept. 10, 2008
Beer Brewed: Saison
Comments: The WLP566 fermented out nice and dry with great fruity esters. I started at 68 deg for 48 hours and then ramped to 80 after 6 days.