Lallemand has introduced a new product, a yeast hybrid called LalBrew Farmhouse for Saison-style beers.
It is the result of research and development work at Renaissance Bioscience, in Vancouver, and Lallemand’s first collaborative release. Both lab and field trials have confirmed this yeast as unique, performant, and displaying a desirable saison flavour profile.
The Renaissance research team used classical and non- GMO science to select a strain that did not have the STA1 gene, responsible for the diastatic activity of saison yeasts. Care was taken to retain normal brewing sugar utilisation to produce dry saisons.
Additionally, the patented technology from University of California, Davis, ensures that the strain will not produce sulphurous off-flavors, therefore enhancing the saison yeast’s aroma characteristics.