Changes

| Old World Saison Blend Ardennes Belgian Ale || || 85+ 72-80 || Med -High || 18.3-25 24.4 || A highvery versatile and production-character blend friendly Belgian ale yeast, producing balanced Belgian esters and spicy notes. One of two classic Saison the rare Belgian strains. Produces complex fruit and black pepper notes along with reliable which flocculates relatively well, making repitching and high attenuation/or cropping easier when compared to other Belgian yeasts. Alcohol tolerance: Highhigh <ref name="escarpment_strains" />.

| Classic Witbier || || 72-78 || Med-Low || 19-24 || Medium alcohol tolerance. A genre-defining Witbier strain, famous for balanced phenol and ester character with slight tartness that emphasizes wheat flavour <ref name="escarpment_strains">[https://www.escarpmentlabs.com/strains Escarpment Labs Yeast website. Strain Collection. Retrieved 02/27/2018].</ref>|-| Dry Belgian Ale || || 85+ || Med-Low || 22-26 || Obtained from an American producer of Belgian-style beers. This strain exhibits classic dry Belgian flavours, and displays an aggressive primary fermentation. We especially like this strain for Strong Golden, Tripel, and other Belgian-style beers. NOTE: This strain contains the STA1 gene, meaning it is [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']]. Many industrial 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 us with any questions or concerns. Alcohol tolerance: >12% <ref name="escarpment_strains" />.|-| 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" />.|-| 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" />.|-| 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 is [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']]. 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" />.|-| St-Remy Abbey Ale || || 72-80 || Med || 18-24 || This yeast strain isolated from a Belgian abbey is an excellent choice for Belgian-style beers, including abbey ales. This strain produces mixed fruity esters, while also highlighting malt aroma. This strain can be used at higher fermentation temperatures without becoming overly phenolic/spicy. Alcohol tolerance: >10% <ref name="escarpment_strains" />.|-| St. Lucifer Belgian Ale || || 75-85 || Med || 20-24.4 || A high-character Belgian ale strain, able to produce high gravity beers with strong fruity and medium phenolic character. Excellent for strong golden ales and Tripels, but versatile for all Belgian ale applications. NOTE: This strain contains the STA1 gene, meaning it is [[Saccharomyces#Saccharomyces_cerevisiae_var._diastaticus|''Saccharomyces cerevisiae'' var. ''diastaticus'']]. Many industrial 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 us with any questions or concerns. Alcohol tolerance: >12% <ref name="escarpment_strains" />.|-| Wild Thing || Ontario || 75-82 || Med || 25+ || This wild Ontario ale yeast was isolated from an apple in a local orchard. Wild Thing produces distinct clove, spice, and subtle banana and apple fruit aroma. The taste is dry, spicy and clean. This yeast is most comparable to medium-attenuation Belgian-style ale yeasts. May require temperature ramping to 25C to ensure high attenuation. Alcohol tolerance: 9%<ref name="escarpment_strains" />.