Tart Saison Blend - Escarpment Labs

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Tart Saison blend consists of a Belgian S. cerevisiae saison strain, a blend a Lactobacillus, and a single strain of Brettanomyces. The blend will produce a tart and funky saison. This blend is STA1+. Keep IBU below 8 for optimal souring.

Attenuation: >80%

Optimum Temp: 22-30°C

Alcohol tolerance: High

Flocculation: Low

Current Production Date: May 28, 2020
Freshest By Date: September 25, 2020