Berliner Weisse, Gose, Saison,
Belle Saison Danstar
Fermentation rate, fermentation time and degree of attenuation depend on inoculation density, yeast handling, fermentation temperature and nutritional quality of wort.
Low flocculation rate; settling can be promoted by cooling and by using fining agents and isinglass.
Saison beers are quite unique to brew. During fermentation, cooling is not normally used, allowing temperature of fermentation to increase.
Aroma is fruity, spicy and peppery due to ester and phenol production, and does not display undesirable odours when properly handled.