Danstar - Belle Saison Tasting Notes

[sablesurfer]

There is a rather large thread about this yeast, from it's introduction in '12 to now. Makes it hard to pull out any tasting/temp feedback.

https://www.homebrewtalk.com/f163/new-danstar-belle-saison-dry-yeast-359806/ (Has all the attenuation comments and stuff.)

I just moved a Saison to secondary over weekend. Moved it to get more blood oranges in there and I'll dry hop this weekend.

One week fermentation (3gal batch/ 1 whole packet/ 1.068) at 73F (House is cold in winter, had a space heater keeping that room at 73, so the fermentation could have been anything over that, but probably not a lot in winter.)

Tasting notes: (Still very young) Clean with no off flavors already. Somewhat spicy with light pepper up front. But both aroma and finish have lots of bubblegum. That was not the goal of this beer, since it is a citrus saison. Fruit flavors still come through well, did not get stripped out, but the 'zest' from post boil appears to be gone....

 

[sablesurfer]

Two weeks in and moved the beer to basement to cold crash. The very big bubble gum flavors are going away, much less in your face and the spicey notes are getting stronger, mostly a peppery kind.

Interesting, samples so far.

 

[V1king]

I get a lot of bubblegum from this yeast as well, fermenting at ~68 degrees F.

 

[sablesurfer]

Been drinking a bottle a week or so, and the pepper spice is coming through, but definitely a bit of the bubblegum left. Not as strong as right after fermentation, going to keep some bottles around for a few months just to see how it evolves.