Saisonstein is an Omega-original, genetic hybrid of two Saison strains, the French and Belgian. It is versatile, aromatic, and attenuative with a silky mouthfeel. It excels in high gravity and it ferments more reliably and thoroughly than its parents. It is spicy, complex, tart, dry, and crisp with some bubblegum character present from its Belgian parent, and more fruit and fewer phenolics than its French parent. Attenuation is 80-90% or more.
Temperature Range: 65–78° F
Alcohol Tolerance: 11%