Mar 23th, 2020

By Guang Xin

Saison is a beer style that many homebrewers jump to in the summer months due to the yeast’s tolerance of a warmer fermentation. Brewers are yet to arrange temperature-control for their fermenters can still brew a saison and have it come out reasonably well. Many commercial examples of the style weigh in at around 7% ABV which can make for heavy going in the heat of summer. So a dry, thirst-quenching style, that is session saison, shall be brewed by Angel Bright S129 with a more drinkable ABV in the coming to warm days.

Belgium is home to literally dozens of styles of beer. One style, that is saison, is quite rare, even in Belgium. Saison began as a pale ale brewed in the cooler, less active months in farmhouses in Wallonia, the French-speaking region of Belgium. Saison is a rustic, flavor, and aromas, highly drinkable beer style with a light body. It should fall between 1° and 2° Plato, some even lower, including toward zero, so that we can taste a dry finish.

Originally, saison was the beer brewed by households in the spring for their own consumption to last through the summer and into autumn. Farmers drank it during rest time between working, so it often displayed low alcohol, moderate bitterness, and strong mouthfeel.

Today, more and more craft brewers in America brew representations of this traditional style. A wide range of alcohol is accepted, such as a table style 3. 5-5. 0% ABV, a standard style 5. 0-7. 0% ABV, and also the super style 7. 0-9. 5% ABV.

Brewers in the new world may choose a huge range of ingredients. It’s brewing with what’s available however possible not limited to what that harvest is, including wheat, oats, rye, spelt, sugar, honey, herbs, and spices. The color also ranges widely from straw to light amber, light amber to chestnut.

Saison beer is healthy drinking, low-calories, low-sugar content, and reducing energy intake, and it is also a common style in TOP250 of American Beer Advocate. Many commercial examples of the saison style weigh in at around 7% ABV which can make for heavy going in the heat of summer. So a dry, thirst-quenching style, that is session saison, shall be brewed by Angel Bright S129 with a more drinkable ABV in the coming to warm days.

Angel Bright S129, classified as Saccharomyces cerevisiae variety diastaticus, is a classic farmhouse style ale strain with exceptionally strong kinetics. This strain has the ability to ferment at low temperatures (17°C) and up to 30°C while producing a dry, slightly tart beer with complex aromas of spicy phenolics, citrus, white pepper and bubblegum.

There are three discontinuous STA genes in diastaticus: STA1, STA2, and STA3, located in chromosome Ⅳ, Ⅱ, and Ⅷ encoding three independent of extracellular glycosidase enzyme (EC3. 2. 1. 3): GAⅠ (68 kd), GAⅡ (84 kd), and GAⅢ (79 kd).

While brewer yeast, most of which is Saccharomyces cerevisiae, has only SGAⅠ (located in the chromosomes Ⅳ), coding intracellular glucose glycosidic enzyme (SGA) , and cannot use the dextrin in wort and starch.

Glycosidase enzyme, short for GA, is able to hydrolyze the reducing end of starch and dextrin to glucose units, and all amylose can be hydrolyzed to glucose in theory. GA is also able to hydrolyze the α-1,6 glycosidic bond weakly.

Angel Bright S129 possessed extremely strong fermentation characteristics, a high fermentation degree, spice, orange pepper, and bubblegum, and it was suitable for brewing Belgium styles, DIPAs, pale ales, and some wheat beer.

Now, we will show you how to brew the Session Saison beer by Angel Bright Saison S129. Please see the recipe below：

About Distilled Spirits and Biofuels Division:

Published by Guangxin liu Senior technical engineer Angel Distilled spirits and Biofuels Division