WLP568 Belgian Style Saison Ale Yeast Blend

This blend melds Belgian style ale and saison strains. The strains work in harmony to create complex, fruity aromas and flavors. The blend of yeast strains encourages complete fermentation in a timely manner. Phenolic, spicy, earthy, and clove like flavors are also created.

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Style Performance Listing

A listing of how this style ranks amongst different brew styles, on a scale from 0 to 4.

StyleRatingStyleRating
Dubbel3 Trippel4
Spiced Ales2 Grand Cru2
Other High Gravity3 Christmas Beers2
Specialty Beers2 Saisons3

Reviews

Feedback and experiences from previous customers. Want to leave a review of your own?

“Outstanding as Belgian pale ale”

By: Ron B. | Date: Aug., 5th 2013 | Beer(s) Brewed: pale ale

I brewed a "Belgian pale ale" with this yeast. It was an experiment and greatly exceeded expectations. In fact it was probably the best beer I have brewed, and my friends who don't generally drink Belgian beer all love this one. I call it Belgian pale ale because I used significant hops, and no sugars. (Ingredients included dextrine malt, Belgian biscuit, Weyermann Carafa malt, and Briess light DME.) Like other Belgian yeasts from White Labs, this fermented quickly and thoroughly at about 80 F.

“I'll use it again ...”

By: Jason in Corvallis | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian pale ale

I pitched a starter of this into 1.056 wort at sixty-six degrees Fahrenheit and held it for three days, then moved it up to eighty degrees over a course of days. It performed admirably from the start and wrapped up promptly as well, finishing at a low 1.008. The finished beer has a mellow "Belgian" character with an emphasis on the malts. Very clean, with no hints of fusels and a very mild fruitiness. Clove flavors are present, but mild and seem to dissipate with aging. Hop flavor and aroma are present, but muted in general. It was a good performer and I think it would work well for almost anything you want a pleasant Belgian character in. I'll use it again I'm sure.

“... a second batch has already been brewed”

By: Todd, San Diego | Date: Nov., 20th 2012 | Beer(s) Brewed: Belgian Chocolate Saison

I brewed an experimental beer with the WPL568 Saison Blend and it performed like a champ! I used the Saison recipe from Brewing Classic Styles as a base and added a bit of chocolate malt and some dark candi syrup. The yeast finished the beer at 1.009 with an ABV of 7.5%. Amazing spicey flavors and aromas and just a hint of chocolate flavor...Perfect! A friend liked the beer so much it was requested to be brewed as a Birthday batch, so a second batch has already been brewed...Cheers White Labs!

“I ramped up the temperature ...”

By: Ron H | Date: Nov., 20th 2012 | Beer(s) Brewed: Dark Saison

This yeast blend appears to have similar challenges to the Dupont strain (WLP565) that must be the main part of this blend. I ramped up the temperature during fermentation, starting at 68F and ending at 80F for 3 weeks. Fermentation sort of "quit" at 1.018 from 1.071, which is typical of the Dupont strain. The taste is too sweet but otherwise great, so I will have to finish up with another strain. Making a starter with a blend may have led to the issues as I could have emphasized the saison strain too much. Also, the Dupont strain prefers temperatures much over 80F, but since the other components of this blend are unknown it's risky to take it that high.

“Will use again”

By: Mark at Hidden Well Brewery | Date: Nov., 20th 2012 | Beer(s) Brewed: Saison, Dubbel

I basically used JZ's recipes. Added .5 lb cane sugar late in primary and got 78% ADF with Saison. Added 1 lb to boil with Dubbel and pitched on top of slurry from first brew; got 77% ADF. I loved the taste in the Saison especially. Will use again.

“As advertised”

By: doug | Date: Nov., 20th 2012 | Beer(s) Brewed: Saison

This yeast was pretty much as advertised. I kept fermentation to about a 76F average and the end product was surprisingly clean with strong yeast flavors kept to a minimum. In retrospect I probably should have pushed it up hotter in the beginning to catch more phenols and byproducts. It really let the malt come through which was also surprising. I was kind of expecting a bomb of yeasty flavor but it proved docile in the end. I also did a longer than usual secondary (50 days) so maybe that is the source of some of the mellowness. After my first batch I am going with a bit more caramel grain and gonna let the temp run closer to 80F if I can manage it. All in all it produced an exceptional beer. Subtle yeast flavors on top of a surprisingly clear brew. I highly recommend you give it a try.

Frequently Asked Questions

Characteristics

Attenuation70-80%

FlocculationMedium

Optimum Ferment Temp.70-80°F (21-27°C)

Alcohol ToleranceMedium

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