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Saccharomyces

552 bytes removed, 16:48, 12 May 2019
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| Fruity Witbier || || 70-75 || Med-Low || 17-24 || A Witbier strain which produces lots of complex fruity esters while still prominently displaying classic Witbier character. Medium-low flocculation helps ensure classic Witbier haze. Alcohol tolerance: 12% <ref name="escarpment_strains" />.
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| Hornindal Kveik Blend || Terje Raftevold's Hornindal [[Kveik]] || 70-80 || Med-High || 25-35 || A selection of two strains from Terje Raftevold's Hornindal Kveik. The blend shows mixed fruity character ranging from tropical fruit to red apple, with supporting notes of caramel. We recommend warm fermentation temperatures (>25ºC), highly fermentable wort and yeast nutrients to ensure complete attenuation. The traditional Norwegian beers are quite malty by comparison to typical ales. Alcohol tolerance: high <ref name="escarpment_strains" />.
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| Old World Saison Blend || || 85+ || Med || 18-25 ||A characterful blend of two classic Saison strains. Produces complex fruit and black pepper notes along with a reliable, fast and high degree of attenuation. We strongly encourage a free rise fermentation, starting at 22C and rising to ~27C for optimal results. NOTE: One of the strains in this blend contains the STA1 gene, meaning it might be [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']] (pending data on whether it actually ferments dextrins or not). Many Saison yeasts are diastatic, due to the desire for very high attenuation levels. However extra care must be taken to ensure these yeasts do not cross-contaminate non-diastatic yeasts. Contact Escparment Labs with any questions or concerns. Alcohol tolerance: High <ref name="escarpment_strains" />.
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