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| 3538 - PC Leuven Pale Ale || || 75-78 || High || 65-80 || This vigorous top fermenting Belgian style strain produces a distinct spicy character along with mild esters. Phenolics developed during fermentation may dissipate with conditioning. 3538 is an excellent choice for a wide variety of Belgian beer styles. Private Collection for Spring 2015 (available April-June 2015).
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| 3711 - French Saison || || 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. [https://www.facebook.com/groups/MilkTheFunk/permalink/1329095693785308/ See this MTF thread for fermentation tips.] Determined to be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] <ref name="preiss_diastaticus">[https://www.facebook.com/groups/MilkTheFunk/permalink/1888017211226484/?comment_id=1888076864553852&reply_comment_id=1888366977858174&comment_tracking=%7B%22tn%22%3A%22R2%22%7D Richard Preiss. Milk The Funk thread on diastaticus. 11/18/2017.]</ref><ref name="wyeast_diastaticus">[https://www.facebook.com/groups/MilkTheFunk/permalink/2095461573815379/ Email from Jeannette Kreft-Logsdon. Milk The Funk Facebook post about Wyeast's diastaticus strains. 05/16/2018.] </ref>. This strain has been rumored to originate from the Brasserie Thiriez brewery <ref>[http://www.mrmalty.com/yeast.htm Kristen England. "Yeast Strain Sources". Mr. Malty website. Retrieved 05/29/2018.]</ref>, however, Daniel Thiriez claims that his brewery's strain of yeast is not the same as WY3711 <ref>[https://www.facebook.com/groups/MilkTheFunk/permalink/2109576319070571/?comment_id=2109874085707461&reply_comment_id=2109881735706696&comment_tracking=%7B%22tn%22%3A%22R0%22%7D Dave Janssen. Milk The Funk facebook group thread on WY3711 origins. 05/28/2018.]</ref>.
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| 3724 - Belgian 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. The same or very similar to the "Dupont" strain.