I reckon the yeast in the Tiny Rebel saison I drank last night must be a 'Wallonian Farmhouse' yeast, maybe WLP565. Tiny Rebel say about the beer, "A classic Wallonian saison develops earthy, peppery notes in fermentation." White Labs says about 565, "producing flavors and aromas noted as earthy, peppery and spicy."
I capped the bottle with the dregs in it and, whatever it is, I'm going to have a go at culturing it, cos I really liked what it did in the beer. It was a very light and easy drinking beer for 6.2%, and went down really well. Very fresh and flavourful.
If this yeast is 565: "A classic saison strain sourced from the Wallonia region of Belgium. This strain makes a classic saison by producing flavors and aromas noted as earthy, peppery and spicy. With attenuation averaging around 70 to 75%, some malt flavor will remain present. For best fermentation results, let this strain free-rise to allow for complete attenuation and production of the subtle, traditional aroma characteristics. With high gravity saisons, it’s suggested to dry the beer with an alternate yeast (such as WLP001 California Ale Yeast®) added after 50 to 60% fermentation."
Attenuation: 65.00-75.00 Flocculation: Medium Alcohol Tolerance: Medium (5 - 10%) Optimum Fermentation Temperature: 68.00-75.00
Saison on the left, Wobley's Cullercoats yeast on the right, really looking forward to brewing with these.